| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces |
8 |
servings |
INGREDIENTS
| 2 |
|
Ripe mangos |
| 1 |
md |
Jicama |
| 1 |
md |
Onion; preferably sweet |
| 2 |
lg |
Jalapeno peppers |
| 2 |
lg |
Hot peppers |
| 1 |
cn |
Concentrated orange juice |
| 1 |
md |
Lime |
INSTRUCTIONS
* preferably Habanero or Manzanno/Ricoto Finely chop the jicama in a
processor.
Squeeze the lime over it to keep it from browning and to add flavor. Add
one can of water to the orange juice concentrate (instead of the 3 cans
called for in orange juice). Pour 1/2 cup of the orange juice over the
jicama.
Cover with plastic and refrigerate overnight. The jicama readily takes on
the flavor of the oranges and will taste like "crunchy oranges". You can
add water to the remaining orange juice and use it for juice. At least 3
hours before you need the salsa, Finley mince the onion (preferably Vidalia
onion or Texas 1015). Using the processor, mince the jalapeno and habanero
after removing the seeds.
Peel the mangos and coarsely chop by pulsing the processor. Combine all
ingredients and cover with plastic until time to serve. This is good served
with tortilla chips or served over grilled chicken. I even like it over
vanilla ice cream. It will be very hot to non-chile Heads, but very mild
and delicious to those who love chile peppers. This recipe designed as a
joint effort between Tom Greaves and Patricia Wriedt.
Recipe by: Patricia Wriedt - Mexico City
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