*  Exported from  MasterCook  *

                          Jicama Tomatillo Salsa

Recipe By     : Houston Gourmet Cooks 2 - by Ann Criswell
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsas                           Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        jicama -- peel & dice, abt
                        -- 3/4 cup
   2      pounds        tomatillos -- diced, abt 1 cup
   3                    jalapenos -- finely diced
   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      ounces        peanut oil
                        jalapeno vinegar -- to taste

Prepare jicama; it can be diced finely or coarsely as desired -- 1/2
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
non-aluminum 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>






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garhow@hpubmaa.esr.hp.com or garhow@aol.com