* Exported from MasterCook *
Raichlens Jicama Salsa
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh jicama -- cut into 1/4-inch dice
1 ripe mango -- or cantaloupe or peach, skinned, seeded, cut into 1/4-inch dice
1 red bell pepper -- cored, seeded, cut into 1/4-inch dice
1 yellow bell pepper -- cored, seeded, cut into 1/4-inch dice
2 scallions -- green part only, finely chopped
2 serrano peppers -- or to taste, seeded and minced (for a hotter salsa, leave seeds in)
2 teaspoons minced fresh ginger
1/2 cup chopped fresh mint -- or cilantro
1/4 cup fresh lime juice -- or to taste
2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar -- to 2 tablespoons
salt and freshly ground black pepper
Combine the jicama, mango, bell peppers, scallions, chilies, ginger, mint,
lime juice, vinegar, oil, sugar, salt and pepper in a mixing bowl and toss
to mix. Correct the seasoning, adding salt, sugar, lime juice, or vinegar
as necessary; The salsa should be a little sweet and a little sour.
The salsa can be served right away, but the taste will improve if you let
it sit for 30 minutes to allow the flavors to meld.
Makes 4 cups (serves 16 one-quarter cup servings)
AuthorNote: Jicama is a crisp, tan-skinned, turnip-shaped root vegetable
that tastes like a cross between an apple and a potato. Generally eaten
raw, it adds a refreshing crunch to salsas and salads. This recipe comes
from my friend, Southwestern cuisine mogul Mark Miller, who founded the
Coyote Cafe and Red Sage. If mango isn't available, you can use fresh
peach or cantaloupe. Sometimes I like to serve this salsa on a bed of
lettuce as a salad.
Cuisine:
"TexMex"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 36 Calories; 1g Fat (22.4% calories
from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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