Recipe - Jicama Tomatillo Salsa

1 md Jicama; peel & dice, abt 3/4
cup
2 pound Tomatillos; minced , abt 1 cup
3 Jalapenos; finely minced
1 teaspoon Cilantro; chopped
1 teaspoon Garlic; chopped
1 teaspoon Shallots; chopped
1 Lemon; juice of
1 Lime; juice of
Salt and black pepper; to
taste
2 ounce Peanut oil
Jalapeno vinegar; to taste

Prepare jicama; it can be minced finely or coarsely as desired One half inch
dice is typical. Place in a large mixing bowl. To prepare tomatillos, cut
ends off, remove insides and dice skins. Add to jicama in mixing bowl. Add
jalapeno, cilantro, garlic, and shallots. Mix all ingredients and adjust
seasoning with lemon and lime juice, salt and pepper. Add peanut oil and
toss to coat mixture. Correct spiciness and heat by adding jalapeno
vinegar. To make jalapeno vinegar, drop scraps and trimmings from 3
jalapenos into 1 cup white vinegar in a nonaluminum pan, bring to a boil,
let cool and strain. Let sit until completely cool. Store in refrigerator.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Houston Gourmet Cooks 2 by Ann Criswell

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998