Jicama Tomatillo Salsa

Recipe from: Houston Gourmet Cooks 2 by Ann Criswell

<i>This recipe originated with Peter Rosenberg, chef/owner of DelicaTexas Food Creations Catering.  It was one of the salsas served with a  seared snapper dish, but can be used on its own as a dip or salsa.  The jicama gives it a fresh crunch.</i>

   1      medium        jicama, peel and dice, about 3/4 cup
   2      pounds        tomatillos, diced, about 1 cup
   3                    jalapenos, seeded and finely dice
   1      teaspoon      cilantro, chopped
   1      teaspoon      garlic, chopped
   1      teaspoon      shallots, chopped
                        juice of 1 lemon
                        juice of 1 lime
                        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.