Jicama gives this salsa a refreshing bite, while the mango and kiwi lend their sweetness in this jicama mango kiwi salsa that is perfect for Summer! You can eat this unique salsa on its own with tortilla chips or use it as a topping on your tacos!
Do you stick to a grocery list when you go shopping? Or are you more of a buy whatever looks good kind of person? I’m typically a list person. I like to stay under a budget and a list helps me do that. Otherwise I can find myself quickly with a $200 grocery bill for two people. But sometimes, I just can’t pass up a good deal! I found some jicama on sale the other day and there was no way I could walk away from it!
Some of you may be asking, what in the world is jicama? Pronounced “hee-ke-ma”, jicama is a starchy root vegetable. It has the crunch of an apple, the refreshing bite of a pear, and it’s a little sweet. It tastes great raw and my favorite way to eat jicama is sliced in place of tortilla chips with some guacamole! That is, until now.
Back to that jicama in my grocery cart. As I was getting ready to check out, the grocery store bagger asked me what I planned on using the jicama for. I actually hadn’t thought that far since I grabbed it on a whim but I found myself blurting out “ummm… SALSA!” He looked at me quizzically and said “Really? That’s awesome! What kind?” Oh boy, more decisions (I’m incredibly indecisive if you didn’t already know). So I uncertainly replied “Maybe some kiwi, mango, red onion, bell pepper..” This quickly turned into a conversation about pineapple banana pepper pizza (which sounds AH-mazing!) But nonetheless, out of this simple conversation with Nico, the super nice grocery store bagger, was born this jicama mango kiwi salsa!
After I whipped it up in the kitchen that afternoon to put on some beef tacos and turkey burgers I was photographing, Michael and I declared it the BEST SALSA EVER! For realz. It’s sweet yet still has that bite from the red onion and jalapeño. The jicama lends a great refreshing bite and starchiness. So far we’ve eaten this jicama mango kiwi salsa with tortilla chips, as a taco topping, for nachos (well the kind without cheese so are those even nachos?), on top of turkey burgers, the list goes on. It’s a pretty well rounded salsa if I do say so myself! I know I’ll be bringing this unique salsa around to all of the cookouts I attend this summer!
- ½ cup diced jicama (peel the jicama first)
- ⅔ cup red bell pepper, diced (about 1 bell pepper)
- 1½ cups mango, diced (About 2 mangos)
- ½ cup kiwi, diced (about 2 kiwis)
- 1 cup red onion, diced (about 1 medium red onion)
- 2 small limes, juiced
- 2 tsp fresh lime zest
- ½ cup cilantro, chopped
- 1 jalapeno, small dice (optional)
- pinch of sea salt
- Toss all of the ingredients into a bowl.
- Taste and adjust to your preferences.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Serve with tortilla chips.