Jicama / Vidalia Salsa


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. 

1              jicama (approx. 1 lb)
1       lg     vidalia onion  (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 [don't tell the Vidalia SS],
               just grown in Texas)
2       small  carrots (optional)
3   (-) cloves garlic [we like a lot of garlic]
1/4 (+) cup    white vinegar
2              fresh jalapenos
5              dried anchos
2              dried habaneros
               cilantro
        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!

bill "ciao down" mcclain 
Bill.McClain@turner.com 
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html