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Thursday, May 29, 2003

Green Apple, Jicama and Pepper Relish

Jicama is often called a "Mexican potato" because it is brown and round. But the likeness stops there. Jicama is found in the produce section. It is peeled and cut into strips or dice and served raw. It's texture is crisp and the flavor is blandly sweet. Try spritzing slices with lime juice and serving and eating much as you would a radish.

• 1 cup diced jicama
  
• 1 Granny Smith Apple, unpeeled and diced
  
• 1 red bell pepper, diced
  
• 1 yellow bell pepper, diced
  
• 1 jalapeno pepper, seeded and finely chopped
  
• 2 cloves garlic, minced
  
• 1/2 cup rice wine vinegar
  
• 1/2 cup orange juice
  
• Juice of 1 Lime
  
• 1/4 cup virgin olive oil
  
• 1/2 cup freshly chopped cilantro
  
• Salt and freshly ground black pepper

Combine jicama, apple, and peppers and garlic in a medium bowl. In a glass measuring cup, combine vinegar, orange juice, lime juice and garlic. Slowly whisk in olive oil. Toss with jicama-apple mixture and season with cilantro, salt, and black pepper. Allow mixture to stand at room temperature for 1 hour before serving. Makes about 2 cups.

Chef Leonard Spampinato