INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 240.7mg
Potassium: 101.1mg
Carbohydrates: 3.8g
Fiber: 1.2g
Sugar: 1.7g
Protein: <1g