Jicama Tomatillo Salsa
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
1 medium jicama, peeled and diced
2 pounds tomatillos, diced
3 jalapenos, seeded and finely diced
1 tsp. cilantro, chopped
1 tsp. garlic, chopped
1 tsp. 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 the jicama. It can be diced finely or coarsely as desired. Place in a large mixing bowl.
To prepare the tomatillos, cut the ends off and remove the insides and dice the skins. Add to the jicama in the mixing bowl. Add the jalapeno, cilantro, garlic and shallots. Mix all the ingredients together and adjust the seasoning with lemon and lime juice, salt and pepper. Add the peanut oil and toss to coat the mixture. Adjust the heat by adding some jalapeno vinegar.
To make jalapeno vinegar, drop the scraps and trimmings from 3 jalapenos into 1 cup of white vinegar in a non-aluminum pan and bring to a boil. Let cool and strain. Let the mixture sit until completely cool. Store in the refrigerator.