Fresh, fruity, versatile and totally summery, this fragrant salsa has quite a kick and goes brilliantly with grilled fish, chicken, sausages, burgers, pork, lamb, even beef kebabs – or just serve it with your favorite chips.
If you can’t find jicama, use English hothouse cucumber and that goes for seedless watermelon as well; I just happened to have one lurking in the fridge. Diced mango, roasted sweetcorn kernels or tomatoes are also wonderful – in fact many combinations of ingredients will make a perfect salsa; just make sure you always include the cilantro (coriander), onion, lime and chili.
(makes about 3 cups)
2 jalapeño chilies or one red chili, seeded and finely diced (add more for extra fire)
The juice of 1 or two limes
1 bunch of fresh cilantro (coriander), tough stems discarded, leaves chopped
1 each of small red, yellow and orange peppers, seeded and finely chopped
½ cup measure of finely diced jicama
1 medium shallot, finely minced
Half of a small seedless watermelon, cut into small dice
Sea salt to taste
Pretty simple; combine all the above and adjust the salt to taste. Cover and chill up to 4 hours.