Salsa Recipes

Jicama Tomatillo Salsa

1 Medium jicama, 
peel & dice, abt 3/4 cup
2 pounds tomatillos 
-- diced, about 1 cup
3 jalapenos 
-- seeded and finely diced
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.

This is a mild to medium salsa.