Ginger-Kiwi-Jicama Salsa
Master

Makes about 4 1/2 cups
 

• 1 tablespoon minced ginger
• 4 kiwis, peeled, cut into 1/4-inch dice
• 2 cups 1/4-inch dice jicama
• 1 cup 1/4-inch dice red onion
• 1/4 cup packed chopped cilantro
• 1 jalapeno, stemmed, minced with seeds
• Juice of 4 limes
• 1 shot agave tequila
• Kosher salt and freshly ground black pepper
• Sugar to taste

In a large bowl, gently mix all the ingredients. Season with kosher salt and freshly ground black pepper and sugar to taste. Let stand at room temperature for at least an hour before using or preferably covered overnight in the fridge.