Try this Tom And Patricias Mango And Jicama Salsa recipe, or contribute your own.
Suggest a better description* preferably Habanero or Manzanno/Ricoto Finely chop the jicama in a processor. Squeeze the lime over it to keep it from browning and to add flavor. Add one can of water to the orange juice concentrate (instead of the 3 cans called for in orange juice). Pour 1/2 cup of the orange juice over the jicama. Cover with plastic and refrigerate overnight. The jicama readily takes on the flavor of the oranges and will taste like "crunchy oranges". You can add water to the remaining orange juice and use it for juice. At least 3 hours before you need the salsa, Finley mince the onion (preferably Vidalia onion or Texas 1015). Using the processor, mince the jalapeno and habanero after removing the seeds. Peel the mangos and coarsely chop by pulsing the processor. Combine all ingredients and cover with plastic until time to serve. This is good served with tortilla chips or served over grilled chicken. I even like it over vanilla ice cream. It will be very hot to non-chile Heads, but very mild and delicious to those who love chile peppers. This recipe designed as a joint effort between Tom Greaves and Patricia Wriedt. Recipe by: Patricia Wriedt - Mexico City
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 8 | ||
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Calories: 162 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.3mg | 1 % | |
Potassium 530.1mg | 14 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 34.9g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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