Cucumber Jicama Gimlet Salsa

• 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

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

jicama, cucumber, red onion, pepper, gin, olive oil, sugar, kosher salt, tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cucumber-jicama-gimlet-salsa.html (may not work)