Yield: 1 servings
|1 small||Red onion; thinly sliced|
|¼ \N||Dried habanero chile; stemmed, seeded,|
|\N \N||(1/4 to 1/2)|
|\N \N||And finely chopped to a powder|
|\N \N||(or cayenne pepper to taste)|
|\N \N||Juice of 1 lime|
Peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin 1-inch strips. Place in a bowl.
Working over a bowl to catch the juices, peel the oranges and cut between the membranes to remove the sections. Remove the seeds. Transfer the orange sections and juice to the bowl with jicama. Peel and core the pineapple, and trim out any eyes, being careful to save the juice. Cut the pineapple into 1- by ⅛-inch strips and add to the jicama bowl along with the juice.
Add the red onion, habanero chile or cayenne pepper, lime juice and salt.
Toss well and chill for 30 minutes. Serve cold. This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6133 broadcast 08-20-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.