Active time: 15 min Start to finish: 2 1/4 hr.

Makes about 6 cups.

INGREDIENTS

  • 1 cup tender fresh cilantrosprigs
  • 1 tablespoon chopped fresh mint
  • 1 large fresh jalapeño, seeded and finely chopped
  • 1 teaspoon sugar
  • 3 tablespoons fresh lime juice, or to taste
  • 2 lb jícama, peeled and cut into 1-inch cubes
  • 1/4 teaspoon salt

    DIRECTIONS

    Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.


    Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.Cooks’ note:
    • Taste jalapeño before adding it, to control the amount of heat.