Re: [CH] Jicama / Vidalia

Chet Bacon (chet@chetbacon.com)
Thu, 24 Feb 2000 16:05:00 -0800 

 Jicama/Vidalia Salsa
 By:
  chile-heads, salsas

  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 yourpreference, 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
__________
Here's what I could find in my collection
Chet
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