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Jicama and watermelon salad with candied jalapeños
A sweet and spicy salad that works perfectly as a side dish at any summer get-together.
YIELDS
4
TO
5
Ingredients
Candied jalapeños
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups granulated sugar
- 1 tablespoon brown mustard seeds
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground turmeric
- 8-10 jalapeños, stems removed and sliced into rounds
- Zest and juice of 1 lime
Salad
- 4 cups cubed watermelon
- 1 jicama, peeled and julienned
- Cilantro, for garnish
Directions
Candied jalapeños
- In a medium pot, combine the vinegar, sugar, mustard seeds, salt, garlic powder, onion powder, and turmeric. Set over medium-high heat and bring to a boil. Stir the mixture until all the sugar has dissolved, then add the jalapeños.
- Let the jalapeños cook in the boiling mixture for about five minutes. Use a slotted spoon to remove the jalapeños and transfer them to a clean jar.
- Add the lime juice and zest and let the liquid boil until it has reduced by half, about 15 minutes. Pour the liquid into the jar over the jalapeños and let cool to room temperature. Cover and refrigerate until completely cooled.
Salad
- To assemble the salad, arrange the watermelon and jicama on a platter and add as many candied jalapeños as your heart desires.
- Drizzle with lots of the liquid from the jalapeño jar and garnish with cilantro. Enjoy!
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