Yield: 4 Servings
|1 \N||Jicama (approx. 1 lb)|
|1 large||Vidalia onion (about the same size as the jicama)|
|2 smalls||Carrots (optional)|
|3 \N||Cloves garlic; or less (we like a lot of garlic)|
|¼ cup||White vinegar; or more|
|2 \N||Fresh Jalapenos|
|5 \N||Dried Anchos|
|2 \N||Dried Habaneros|
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, .