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
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.