[CH] Jicama Vidalia - all over again
RisaG (radiorlg@yahoo.com)
Sat, 8 Dec 2007 18:43:03 -0800 (PST)
I was searching Google and didn't see it in the Chile-Heads archives but I found it on several other sites, even gave the source of the Chile-Heads list.
<This jicama recipe was posted to the Chile-Heads list.
Bill McClain's Jicama/vidalia salsa
1 jicama (approx. 1 lb)
1 lg vidalia onion (about the same size as the jicama. 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)
2 small carrots (optional)
3 (-) cloves garlic [we like a lot of garlic]
1/4 (+) cup white vinegar
2 fresh jalapenos
5 dried anchos
2 dried habaneros
cilantro
dash salt
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!>
RisaG
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