CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
1 |
c |
Tender fresh cilantro sprigs |
1 |
tb |
Chopped fresh mint |
1 |
lg |
Fresh jalapeno; seeded and finely |
|
|
; chopped |
1 |
ts |
Sugar |
3 |
tb |
Fresh lime juice; or to taste |
2 |
lb |
Jicama; peeled and cut into |
|
|
; 1-inch cubes |
1/4 |
ts |
Salt |
INSTRUCTIONS
Pulse cilantro, mint, jalapeno, sugar, and 3 tablespoons lime juice in a
food processor until cilantro is finely chopped. Add half of jicama and
pulse until jicama is very coarsely chopped (you want a chunky, crunchy
slaw, not a puree). Transfer relish to a bowl.
Pulse remaining jicama in food processor in same manner and add to relish
with salt and lime juice to taste. Chill relish well, about 2 hours.
Cooks' note:
. Taste jalapeno before adding it, to control the amount of heat.
Makes about 6 cups.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 349 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g
Protein; 82g Carbohydrate; 0mg Cholesterol; 569mg Sodium Food Exchanges: 4
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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