| 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 <cea260@airmail.net>
NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Houston Gourmet Cooks 2 - by Ann Criswell
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
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