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.

Tell your friends you saw this recipe on Taste of Seattle .com

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(12--2009)

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