Fresh Tomatillo Salad

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.