We’re always on the lookout for unusual, interesting, and tasty salsas around our camp, and this Jicama Radish Salsa fits the bill on all counts.
A few weeks ago we were dining with friends, enjoying some of the best grass-fed ribeyes we’ve eaten (BuckCreek Meats) in a long time; they served the steaks (perfectly medium-rare I must say) with this tasty salsa and a wonderful salad.
The salsa offers a crunchy texture with the jicama and radishes, the cooling, melon-like flavor note of the cucumber, with a tart citrus burst of lime, finished with a little spice and interest from the ground chile.
Wow, this one is really good.
1 medium jicama, peeled and diced small (about a cup and a half)
10 medium radishes, trimmed and diced the same size as the jicama
1 cup cucumber, peeled, seeded and diced
3-4 tbsp fresh lime juice (start with 3)
3 tbsp red onion, diced small
1-2 tsp ground arbol chile (start with one)
1 tsp good salt (or more to taste)
Optional: 1/4 tsp sugar of choice
Stir everything together within an hour of serving; adjust lime juice, ground chile, and salt to taste.
Hold in the fridge if not using immediately, but don’t forget to set it out to warm slightly (room temp) 15-20 minutes before spooning over your ribeye.
Enjoy.
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