*  Exported from  MasterCook  *
 
                           Jicama Tomatillo Salsa
 
 Recipe By     : Houston Gourmet Cooks 2 - by Ann Criswell
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salsas                           Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        jicama -- peel & dice, abt
                         -- 3/4 cup
    2      pounds        tomatillos -- diced, abt 1 cup
    3                    jalapenos -- finely diced
    1      teaspoon      cilantro -- chopped
    1      teaspoon      garlic -- chopped
    1      teaspoon      shallots -- chopped
    1                    lemon -- juice of
    1                    lime -- juice of
                         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.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
 
 
 
 
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 NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
 garhow@hpubmaa.esr.hp.com or garhow@aol.com