© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Houston Gourmet Cooks 2 by Ann Criswell
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 jícama gives it a fresh crunch.
1 medium jícama, peel and dice, about ¾ cup
2 pounds tomatillos, diced, about 1 cup
3 jalapeños, 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
jalapeño vinegar, to taste
Prepare jícama; it can be diced finely or coarsely as desired, ½ inch dice is typical. Place in a large mixing bowl. To prepare tomatillos, cut ends off, remove insides and dice skins. Add to jícama in mixing bowl. Add jalapeño, 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 jalapeño vinegar. To make jalapeño vinegar, drop scraps and trimmings from 3 jalapeños 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.