Email to Chris Williams      

Bill Mcclain's Jicama Vidalia Salsa

Source of Recipe

Andy & Shell


List of Ingredients

1 jicama; (approx. 1 lb)
1 lg vidalia onion
2 sm carrots; (optional)
3 cloves garlic
1/4 c white vinegar; (+)
2 fresh jalapenos
5 dried anchos
2 dried habaneros
1 cilantro
1 ds salt


Recipe

(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 addjust 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).