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!