Active Time

　　15 min

　　Total Time

　　2 1/4 hr

　　

Ingredients

Makes about 6 cups

　　1 cup tender fresh cilantro sprigs

　　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

　　

Step 1

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.

　　

Step 2

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.