Yield: 4 Servings
|3||jalapenos -- seeded and|
1 md jicama, peel & dice, abt ¾ : cup
2 lb tomatillos -- diced, abt 1 : cup
: finely di
1 ts cilantro -- chopped
1 ts garlic -- chopped
1 ts shallots -- chopped
: juice of 1 lemon
: juice of 1 lime
: salt and black pepper -- to : taste
2 oz peanut oil
: jalapeno vinegar -- to : taste
Prepare jicama; it can be diced finely or coarsely as desired -- ½ inch dice is typical. Place in a large mixing bowl. To prepare tomatillos, cut ends off, remove insides and dice skins. Add to jicama in mixing bowl. Add jalapeno, cilantro, garlic, and shallots.
Mix all ingredients and adjust seasoning with lemon and lime juice, salt and pepper. Add peanut oil and toss to coat mixture. Correct spiciness and heat by adding jalapeno vinegar. To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let cool and strain.
Let sit until completely cool. Store in refrigerator. From: rec.food.cooking - walllau@... (Laura Ann Wallace) Source: Houston Gourmet Cooks 2 by Ann Criswell (Houston Gourmet, 1988) [Ann Criswell is the Chronicle's food editor.] This recipe originated with Peter Rosenberg, chef/owner of DelicaTexas Food Creations Catering. It was one of the salsas served with a seared snapper dish, but can be used on its own as a dip or salsa. The jicama gives it a fresh crunch. Recipe By : Houston Gourmet Cooks 2 - by Ann Criswell