Preparation:

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!

Notes:

Vidalia onions are about the same size as the jicama. 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 just grown in Texas)

Servings:
Source: Ed Resnick; Bill McClain's Jicama Vidalia Salsa
Submitted by: Recipe Group Member
Date: Aug 4, 1995

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