| 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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