Yield: 4 servings
|1 medium||Jicama -; (abt 3/4 lb)|
|1||Papaya; mango or small piece of pineapple, well trimmed, and|
|; cut into 1/2 cubes|
|1 small||Red onion; peeled, sliced thin|
|1 teaspoon||Sea salt|
|½||Dried habanero chile; stemmed, seeded,|
|; and finely chopped|
|(or cayenne pepper; to taste), optional|
|3 tablespoons||Olive oil|
|Juice of one lime|
|1 bunch||Cilantro leaves; washed|
|1 bunch||Mint leaves; washed|
Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl. Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.
This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6168 broadcast 03-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.