Recipe - Jicama-Vidalia Salsa

1 Jicama (approx. 1 lb)
1 lg Vidalia onion (about the
same size as the jicama)
2 small Carrots (optional)
3 Cloves garlic; or less (we
like a lot of garlic)
One fourth cup White vinegar; or more
2 Fresh Jalapenos
5 Dried Anchos
2 Dried Habaneros
Cilantro
1 ds 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.

NOTE: 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 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!

bill "ciao down" mcclain Bill.McClain@turner.com

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