Jicama-Vidalia Salsa

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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1 large jicama, about a pound
1 large vidalia onion
2 small carrots
3 cloves garlic
1/4 cup white vinegar
2 fresh jalapenos, stemmed
5 dried Ancho chiles
2 dried habaneros
dash of salt
a shot of Sauza tequila


Peel the jicama, onion, and carrot, then dice. Throw everything into the blender and pulse to your desired consistency. You may need to add just a bit more vinegar(or for an extra kick a shot or two of tequila).

If the mixture is too dry, let it stand for at least 2 hours to let everything meld, then refrigerate covered. You can use any chiles you wish; the idea is to blend a nice deep burn with a sweet aftertaste (from the sweet onion and jicama).

Recipe from Bill McClain.