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Fresh Mango Jicama Salsa

This salsa provides a delicious condiment for grilled fish.

Makes 2 1/2 cups. 

  • 1 c. chopped mango juice of six limes 
  • 1 c. chopped jicama 
  • 1 whole poblano chili 
  • 2 T. chopped cilantro 
  • 1/8 tsp. salt

Mix mango and jicama with lime juice. Set aside. In a very hot iron skillet, char poblano on all sides. Place the poblano in a plastic bag and let steam for 10 minutes. When cool, rub the charred skin off, remove seeds and membrane, and chop. Mix with mango and jicama mixture; add cilantro and salt. Allow to stand for about three hours. Serve at room temperature.

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