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!