Jicama vidalia salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jicama (approx. 1 lb) | |
| 1 | large | Vidalia onion |
| 2 | smalls | Carrots (optional) |
| 3 | Cloves garlic [we like a lot | |
| Garlic] | ||
| ¼ | cup | White vinegar |
| 2 | Fresh jalapenos | |
| 5 | Dried anchos | |
| 2 | Dried habaneros | |
| Cilantro | ||
| dash | Salt | |
Directions
Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw everything in the blender and grind to your liking. You may need to add just a bit more vinegar (or for an extra kick a shot or two of tequila) if the mixture is too dry. Let stand or refrigerate for at least 2 hours to let everything meld. Use creatively. Of course, use the chiles of your preference, and in your preferred quantites. The idea is to blend a nice deep burn with a sweet aftertaste (from the sweet onion and jicama). Eat in good health!