How to Make Mexican Sauces with Jicama

Mexican cuisine is known for its vibrant flavors and diverse ingredients, and jicama is a unique root vegetable that adds a refreshing crunch to various dishes. Notably, jicama can be used to create delicious sauces that complement many Mexican recipes. This article will guide you through some fantastic ways to make Mexican sauces using jicama.

1. Jicama Salsa

Jicama salsa is a delightful twist on traditional salsa, providing a crisp texture and a refreshing taste. Here’s how to make it:

  • Ingredients: 1 cup jicama (peeled and diced), 1 cup tomatoes (diced), ½ cup red onion (finely chopped), 1 jalapeño (seeded and minced), juice of 2 limes, and salt to taste.

Instructions:

  1. In a large bowl, combine the diced jicama, tomatoes, red onion, and jalapeño.
  2. Drizzle with lime juice and sprinkle with salt.
  3. Toss everything together until well mixed.
  4. Let the salsa sit for about 15 minutes to allow the flavors to meld.
  5. Serve with tortilla chips or as a topping for tacos and grilled meats.

2. Jicama Avocado Sauce

This creamy jicama avocado sauce is perfect for drizzling over grilled vegetables or using as a dip.

  • Ingredients: 1 cup jicama (cubed), 1 ripe avocado, 1 garlic clove (minced), juice of 1 lime, salt and pepper to taste.

Instructions:

  1. In a blender or food processor, combine jicama cubes, avocado, garlic, lime juice, salt, and pepper.
  2. Blend until smooth and creamy, adding a little water if needed for desired consistency.
  3. Taste and adjust seasoning as necessary.
  4. This sauce can be served immediately or stored in an airtight container in the refrigerator for up to two days.

3. Spicy Jicama and Tomatillo Sauce

This zesty jicama and tomatillo sauce packs a flavorful punch. It’s ideal for enchiladas and grilled meats.

  • Ingredients: 1 cup jicama (grated), 2 tomatillos (husked and chopped), 1 green chili (seeded and chopped), juice of 1 lime, cilantro (for garnish), and salt to taste.

Instructions:

  1. In a mixing bowl, combine grated jicama, chopped tomatillos, and green chili.
  2. Add lime juice and salt, mixing well to combine all ingredients.
  3. Garnish with fresh cilantro before serving.
  4. This sauce is best served fresh but can be refrigerated for up to 48 hours.

4. Jicama Mole Sauce

Mole is traditionally a rich and complex sauce, but you can create a lighter version using jicama.

  • Ingredients: 1 cup jicama (diced), 2 dried ancho chilies (seeds removed), 1 tsp cumin, 1 tsp cinnamon, 1 cup chicken or vegetable broth, and salt to taste.

Instructions:

  1. Soak the ancho chilies in warm water until softened, about 15 minutes.
  2. In a blender, combine the softened chilies, diced jicama, cumin, cinnamon, and broth. Blend until smooth.
  3. Pour the mixture into a saucepan and simmer over medium heat for 10-15 minutes, allowing the flavors to develop.
  4. Add salt to taste and serve over grilled chicken or drizzled on enchiladas.

Conclusion:

Incorporating jicama into your favorite Mexican sauces adds a refreshing element while keeping them healthy. Whether making a salsa, a creamy dip, or a rich mole, jicama brings a unique twist that elevates your culinary creations. Enjoy experimenting with