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Jicama is Adrienne Johnston's favourite salsa

Choose a Jicama which is the size of a large orange. 
Peel it, cut it in half. Lay it on the board cut side down (so that it is stable on the board) and slice it into 3mm thick slices.
Working with a few slices at a time take a stack of slices and cut them into 3mm thick
pieces. You will now have a whole bunch of little sticks. In professional cook talk they are julienne. Repeat this step till you have reduced the half Jicama into julienne.
Peel a navel orange and remove all the white pith. Slice it into 3mm thick rounds along 
the latitude.
Working with a few slices at a time cut them into little wedges. Remove the sees if there are any.
Wash and remove the seeds from a jalapeno chile. Chop half of it into tiny dice.
Reserve the other half for another use.
Wash and chop enough cilantro to yield a couple of tablespoons.
Mix together the Jicama, orange, jalapeƱo and cilantro. 
Add salt to your own taste. 
Squeeze on the juice of half a lime and mix the lot together.
If you are wondering what to do with the rest of the Jicama chop it up and add some if it to a salad. 
Slice it very thin and add it to a sandwich for some crunch.
Slice it into thicker sticks and add it to a vegetable platter. 
Add it to a stir-fry.

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