Jicama and Cilantro Relish

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 cup fresh cilantro sprigs
1 Tbsp. chopped fresh mint
1 large fresh serrano chile, seeded and finely chopped
1 tsp. sugar
3 Tbsp. fresh lime juice, or to taste
2 pounds jicama, peeled and cut into 1″ cubes
1/4 tsp. salt

Instructions:

Pulse the cilantro, mint, serrano, sugar and the 3 Tbsp. of lime juice in a food processor until the cilantro is finely chopped. Add half of the jicama and pulse until the jicama is coarsely chopped (you want a chunky, crunchy slaw, not a puree).

Transfer the relish to a bowl. Pulse the remaining jicama in a food processor in same manner, then add to the relish with salt and lime juice to taste. Chill the relish for about 2 hours.

Makes about 6 cups.