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Fresh, crunchy vegetables and freshly squeezed citrus make a perfect topping for a taco.

Award-winning chef Deborah Schneider’s Mexican cookbooks are essential for any kitchen worth its chili-lime salt. Pick up a copy of her newest guide to Mexican condiments and sauces, Salsas and Moles, and bring back taco night in a huge way. 

This combination is sometimes called pico de gallo because of the chile con limón sprinkled over the top. Jicama is a crunchy, juicy root vegetable with white flesh and an affinity for both citrus juice and chiles. For more heat you can substitute ground chile pequín or chile de arbolfor the chile con limón. Radishes are another much-loved vegetable in Mexico, and they bring both color and another kind of zip to this salsa.

Reprinted with permission from Salsas and Moles