I love Tex-Mex nights. Yesterday night we had home-made garnaches. The tostadas were topped with our concoction of chipotle black beans, cheese, and jicama salsa. If you haven't had jicama before, its delicious. A neutral tasting root vegetable, jicama takes on the flavor of whatever you put it in (great in Asian lettuce wraps too). It has a nice crunch as well. Here's the recipe for our version of jicama salsa. Feel free to experiment with your own ingredients.
Ingredients:
1 medium-sized Jicama, shredded (about the size of a grapefruit)
1 medium-sized tomato, sliced thin (about the size of a tennis ball)
1/2 onion, sliced thin
1/2 cucumber, sliced thin
1/4 mango, sliced thin
A handful of coriander, chopped
2 cloves garlic, minced
Paprika, to taste
Black pepper, to taste
Salt, to taste
Ground cumin, to taste
The juice of 1 1/2 limes
Instructions:
Toss everything together, cover with plastic wrap, and let it sit outside for about half an hour. Then, chill in the fridge for about an hour. Toss again, and serve with hot tortilla chips or as a topping for garnaches.
