[CH] RE: Jicama/Vidalia Salsa
Rob Lusk (rlusk12@earthlink.net)
Mon, 13 Mar 2000 11:04:59 -0800
Mark, here is the recipe you wanted. I haven't been keeping with the digest
for the past 2 weeks or so (midterms),
so I apologise if this is a redundant post.
* Exported from MasterCook *
Jicama/Vidalia Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jicama -- about 1 lb
1 large vidalia onion
2 small carrots -- optional
3 cloves garlic
1/4 cup white vinegar
2 fresh jalapenos
5 dried anchos
2 dried habaneros
cilantro
1 dashes salt
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.
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 From the Chile-Heads Recipe
Collection http://neptune.netimages.com/~chile/recipes.html
Robert Lusk....
www.PepperFool.com
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