Jicama-vidalia salsa

Yield: 4 Servings

Measure Ingredient
1 Jicama (approx. 1 lb)
1 large Vidalia onion (about the same size as the jicama)
2 smalls Carrots (optional)
3 Cloves garlic; or less (we like a lot of garlic)
¼ cup White vinegar; or more
2 Fresh Jalapenos
5 Dried Anchos
2 Dried Habaneros
Cilantro
1 dash Salt

Here is a salsa that I experimented with last weekend. Like most of you experimenters, I don't have exact measurements, so these are approximations.

NOTE: Vidalias don't need to be used, as long as the onion is a white, sweet one. 'Texas Sweets' are the same thing as Vidalias [don't tell the Vidalia SS], just grown in Texas) 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! bill "ciao down" mcclain <Bill.McClain@...> CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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