Ingredients

• 1 jicama, peeled and cut into 1-inch chunks (about 1 pound)
• 1 English cucumber, cut into 1/4-inch dice (about 12 ounces)
• 1 medium red onion, finely diced (about 2/3 cup)
• 1 Fresno pepper, finely diced
• 1/4 cup gin
• 2 tablespoons olive oil
• 1 teaspoon sugar
• Juice and zest of 2 limes
• Kosher salt and freshly ground black pepper
• Tortilla chips for serving

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Instructions

1. Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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