*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 05, 2024 6:01 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Mexican » Jicama Tomatillo Salsa
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Jicama Tomatillo Salsa recipe to your favorite Save to favorite   Discuss Jicama Tomatillo Salsa recipe Write a comment   Print Jicama Tomatillo Salsa recipe Print this recipe   Email Jicama Tomatillo Salsa recipe to friend Email this recipe
  Jicama Tomatillo Salsa
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 295
Ingredients:
***** Not Found *****
Instructions:
1 md jicama, peel & dice, abt 3/4
: cup
2 lb tomatillos -- diced, abt 1
: cup
3 jalapenos -- seeded and
: finely di
1 ts cilantro -- chopped
1 ts garlic -- chopped
1 ts shallots -- chopped
: juice of 1 lemon
: juice of 1 lime
: salt and black pepper -- to
: taste
2 oz 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. From:
rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)

Source: Houston Gourmet Cooks 2 by Ann Criswell (Houston Gourmet,
1988) [Ann Criswell is the Chronicle's food editor.] 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.

Recipe By : Houston Gourmet Cooks 2 - by Ann Criswell
Rate this recipe:  
Featured Recipe
» Harissa (Korma)
Category: Misc
Hits: 203
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com