| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Fixed | 4 | Servings | |
INGREDIENTS
| 1 | md | Jicama; peel & dice, abt 3/4 cup |
| 2 | lb | Tomatillos; diced, abt 1 cup |
| 3 | Jalapenos; finely diced | |
| 1 | ts | Cilantro; chopped |
| 1 | ts | Garlic; chopped |
| 1 | ts | Shallots; chopped |
| 1 | Lemon; juice of | |
| 1 | Lime; juice of | |
| Salt and black pepper; to taste | ||
| 2 | oz | Peanut oil |
| Jalapeno vinegar; to taste |
INSTRUCTIONS
Prepare jicama; it can be diced finely or coarsely as desired -- 1/2 inch dice is typical. Place in a large mixing bowl. To prepare tomatillos, cut ends off, remove insides and dice skins. Add to jicama in mixing bowl. Add jalapeno, cilantro, garlic, and shallots. Mix all ingredients and adjust seasoning with lemon and lime juice, salt and pepper. Add peanut oil and toss to coat mixture. Correct spiciness and heat by adding jalapeno vinegar. To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let cool and strain. Let sit until completely cool. Store in refrigerator. Busted by Christopher E. Eaves <[email protected]> NOTES : Mastercook formatted by Garry Howard, Cambridge, MA [email protected] or [email protected] Recipe by: Houston Gourmet Cooks 2 - by Ann Criswell Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 15, 1998
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