Jicama Vidalia Salsa
Ingredients:
1 Jicama (approx. 1 lb)
1 lg Vidalia onion
2 sm Carrots (optional)
3 Cloves garlic [we like a lot
Garlic]
1/4 c White vinegar
2 Fresh jalapenos
5 Dried anchos
2 Dried habaneros
Cilantro
ds Salt
Instructions:
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!
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