| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 4 | Servings | ||
INGREDIENTS
| 1 | Jicama (approx. 1 lb) | |
| 1 | lg | Vidalia onion (about the same size as the jicama) |
| 2 | sm | Carrots (optional) |
| 3 | Cloves garlic; or less (we like a lot of garlic) | |
| 1/4 | c | White vinegar; or more |
| 2 | Fresh Jalapenos | |
| 5 | Dried Anchos | |
| 2 | Dried Habaneros | |
| Cilantro | ||
| 1 | ds | Salt |
INSTRUCTIONS
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@turner.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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