If you have been into our restaurants in the spring and summertime, you’ve probably seen and hopefully tasted our seasonal jicama and squash salsa. And if you haven’t, here is your chance to try it at home! It is a delicious compliment to frybread tacos (of course) and would be wonderful with many different summery meals. Try it alone as a crunchy dip for tortilla chips, or garnish other tacos – fish tacos would be particularly delicious.
If you haven’t tried jicama before, I’ll share a bit about it now. Jicama is a tuber, or root vegetable, that is large and round and covered in a brown skin/bark. It needs to be peeled and then can be sliced and diced for eating. The flesh is white and it is delightfully juicy and crunchy. It’s subtle sweet flavor makes it perfect for slicing and eating plain as a snack – just like carrots! It can be found in most supermarkets in the refrigerated produce section. If it isn’t in your local supermarket, try a Latin or Mexican grocery store.
The other star ingredient of this salsa is the squash. We use two types of squash, yellow and zucchini. They add great flavor and color to the finished dish. This is the perfect time of year to incorporate squash into all of your cooking – it is abundant, fresh and delicious! Of course, we use squash in many different dishes at Tocabe, as it is one of the key three sisters ingredients.
Our jicama and squash salsa is sweet, mildly spicy, and perfectly crunchy. As with any salsa recipe, feel free to increase or decrease the amount of habanero peppers to your own spice tolerance. As written here, it will be a mild to medium heat level.