Appetizer: Mango and Jicama Salsa

1 medium jicama, finely chopped

1 medium lime

1/4 c. orange juice concentrate combined with 1/4 cup water

2 ripe mangos, coarsely chopped

2 jalapeno peppers, finely minced

2 habanero peppers, finely minced

1 medium sweet onion, finely diced

Finely chop the jicama and place in medium bowl.  Squeeze juice from lime over jicama along with the orange juice.  Set aside while preparing rest of ingredients.  Combine all the ingredients and chill for at least 3 hours.

Recipe Note:  Good with tortilla chips or grilled chicken.  Habaneros are very HOT.  However, the flavor is essential in this salsa.  For less heat, decrease the amount of chilies, but have at least one habanero.  Christina found this recipe for a Spanish class project.

Ruth Massey

From the Kitchens of CMC

Columbus Mennonite Church

2004