This super-fresh salad spiked with crushed red pepper is a riot of tastes and textures-tart tomatillos, sweet and juicy ripe tomatoes and cooling and crunchy jicama. It makes an excellent side dish to a grilled steak.
Nutrition per serving may change if servings are adjusted.
12 medium tomatillos (about 1 pound)
½ medium jicama (about 12 ounces)
⅓ cup chopped fresh cilantro
¼ cup extra-virgin olive oil
2 tablespoons fresh lime juice
½ teaspoon crushed red pepper, or to taste
2 medium tomatoes, cut into thin wedges
1 teaspoon salt
Ground pepper to taste
Peel off and discard papery husks from tomatillos. Rinse away the sticky residue from the skin under warm water. Halve the tomatillos, then thinly slice and place in a large bowl.
Peel jicama, cut into quarters and thinly slice. Cut the slices into matchsticks. Add to the bowl.
Combine cilantro, oil, lime juice and crushed red pepper in a small bowl and stir to blend. Drizzle the dressing over the tomatillos and jicama. Add tomatoes and toss to coat. Season with salt and pepper. Let marinate at room temperature for 30 minutes to 1 hour before serving.