Jicama vidalia salsa

Yield: 4 Servings

Measure Ingredient
1 \N Jicama (approx. 1 lb)
1 large Vidalia onion
2 smalls Carrots (optional)
3 \N Cloves garlic [we like a lot
\N \N Garlic]
¼ cup White vinegar
2 \N Fresh jalapenos
5 \N Dried anchos
2 \N Dried habaneros
\N \N Cilantro
\N dash Salt

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!

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