Ingredients

• 1 cup tender fresh cilantro sprigs
• 1 tablespoon chopped fresh mint
• 1 large fresh jalapeño, seeded and finely chopped
• 1 teaspoon sugar
• 3 tablespoons fresh lime juice, or to taste
• 2 lb jícama, peeled and cut into 1-inch cubes
• 1/4 teaspoon salt

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Instructions

1. Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.
2. Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.