Cucumber Jicama Gimlet Salsa

Ingredients

• 1  cucumber english cut into 1/4-inch dice ( 12 ounces)
• 1  fresno and jalapeno peppers diced finely
• 0.3 cup hendrick's gin 
• 1  jicama peeled cut into 1-inch chunks ( 1 pound)
• 2  juice of lime 
• 3 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil 
• 0.7 cup onion diced red finely
• 1 teaspoon sugar 
• 3 servings tortilla chips for serving

Equipment

• food processor
• bowl

Directions

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