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Smoky Orange-Jicama Salsa

Photo: Iain Bagwell; Styling: Kristen Shelton Fielder


Prep time 20 mins
Yield Makes 2 1/2 cups
Oranges and chipotle peppers create a delightful sweet-smoky combo that is tasty on many types of meat, from mild seafood to hearty steaks. Jicama is a turnip-shaped root vegetable with a very mild taste and a pleasant crunch.


  • 4 navel oranges, peeled and cut into segments
  • 1 cup finely chopped jicama
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup red onion, very thinly sliced
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh orange juice
  • 1 teaspoon chopped canned chipotle pepper in adobo sauce
  • 1/2 teaspoon salt

How to Make It

  1. Combine first 6 ingredients in a bowl, breaking orange segments into pieces if large. Combine orange juice, chipotle pepper, and salt; stir into orange mixture. Cover and chill.