Thursday, December 07, 2006

Jicama Vidalia Salsa

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


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