RECIPES

Jicima and Cucumber Salsa

1 large fat cucumber (approx 2 cups) diced cucumber, approx 1/4 - 1/3 inch cubes
2 cups peeled and diced jicima, same volume and diced size as cucumber
6 TBS (tablespoon) lime juice
3 -4 TBS water (tablespoon)
1-2 jalopenos, diced
(depending on degree of heat; 1 jalopena is mild, 2 is medium or 3 is hot)
1/4 - 1/2 TSP (teaspoon) ground cayenne pepper
1/2 Cup coarsely minced fresh cilantro
Salt to taste, don't be too conservative, use about 1/2 TSP (teaspoon)
1/2 TBP (tablespoon) red pepper flakes

Mix and serve with a spoon so you can scoop onto tortilla chips. As far as seasoning goes, taste and add more of lime juice, salt and peppers (jalopenos, and cayenne).

ENJOY.

------------

(7-30-2006)

Make your comments about this recipe at info@tasteoffraservalley.com.

Back to Top