Jicama Vidalia Salsahabanero 1 jicama (approx. 1 lb) 1 large vidalia onion 2 small carrots (optional) 3 cloves garlic [we like a lot 1 garlic] 1/4 cup white vinegar 2 fresh jalapenos 5 dried anchos 2 dried habaneros 1 cilantro 1 dash 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! |
