Jicama and Squash Salsa Recipe

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.

Print Recipe

Jicama and Squash Salsa Recipe

This delicious salsa is light and bright with a crispy, sweet and spicy flavor.

Prep Time

15 mins

Servings

people

Ingredients

Salsa

• 1/2 cup diced red onion
• 2 cups cubed jicama
• 1 cup cubed yellow squash
• 1 cup zucchini
• 1 tsp minced habanero pepper
• 2 tsp minced jalapeno pepper
• 1/4 cup chopped cilantro measure cilantro prior to chopping

Slurry

• 1 tsp Kosher salt
• 1 1/2 Tbsp lemon juice

Prep Time 15 mins Servings people Ingredients Salsa 1/2 cup diced red onion 2 cups cubed jicama 1 cup cubed yellow squash 1 cup zucchini 1 tsp minced habanero pepper 2 tsp minced jalapeno pepper 1/4 cup chopped cilantro measure cilantro prior to chopping Slurry 1 tsp Kosher salt 1 1/2 Tbsp lemon juice

Instructions

1. Gather your ingredients.

   
2. Chop all salsa ingredients as described and put them all together in a large bowl.

   
3. Prepare the slurry by whisking the Kosher salt and lemon juice together.
4. Mix the slurry and the chopped vegetables together in the bowl.

   
5. Serve!

   

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