You’ve all seen that vegetable hanging out in the produce section, you have no idea what it is, but all of the Latinos in the store are picking it up and no one else. It kinda looks like a turnip, but it’s not. It’s harder and kinda cucumber-sh. Well that’s a Jicama. It’s mild flavored and very refreshing. A lot of times, it’s eaten raw with some kind of creamy dipping sauce and that’s about it. Well, not today. I was lucky enough to get some jalapenos and tomatillos from a local farmer, and decided to whip this up using those same ingredients. This will give you 1 1/2 quarts.
1 1/2 c. small diced Jicama
2 tbsp lime juice
1/4 c olive oil
1 1/2 lbs. tomatillos
3 cloves whole garlic
1 medium white onion cut into quarters
1 bunch cilantro, rough chopped
water as neede
Salt and pepper to taste
3 jalapeno peppers (Optional)
- If you’re not sure how to peel the jicama, just think of it like a turnip. Just use your knife like this:
Peeling the jicama - Now turn on your broiler and start peeling your tomatillos:
- Lay out the onions, garlic, peppers and tomatillos on a sheet tray and brush them with oil and season them with salt and pepper. Pop the under the broiler until they look like this:
- Now here’s the fun part. Grab your blender while everything is still hot. Drop the vegetables and cilantro into the blender and pulse about 6- 7 times. Just enough to break up the ingredients, it’s not supposed to be smooth.
- Drop the mixture into a bowl and add your lime juice, olive oil and jicama. Season it again if you like and if it’s but too thick for you, add some water. I like it thick so I really only added a couple splashes.
So now what do you eat this with besides chips? Well Anything. It makes topping for Carne Asada, chicken, Pork chops, eggs, and even chilaquiles. The jicama adds a refreshing, crunchy element that brightens up anything. of course, htis being near the end of summer, I like to can it an keepsoem around for parties.
Happy Eating,
-The Doctor