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Classic 5-Pepper Salsa with Jicama Chips

Ingredients:Classic 5-Pepper Salsa with Jicama Chips

Pepper Medley Base
1 poblano pepper
1 jalapeno pepper
1 anaheim pepper
2 serano peppers
1 fresno red pepper
½ cup apple cider vinegar
½ cup water
½ t. salt

Salsa
Prepared pepper base
1 onion, diced
2 tomato, diced
1 garlic clove, minced
1/3 cup chopped cilantro
1 t. salt, or more to taste
1 T. lime juice, or more to taste

Jicama ‘Chips’
1 jicama
Cayenne pepper
Salt
Pepper

Directions:

Pepper Base Directions
Remove all seeds and membranes from each pepper and rough chop.  (Tip- Use gloves when handling peppers)  Put peppers, vinegar, water, and salt in medium saucepan, cover, and bring to boil.  Reduce heat to simmer and cook until peppers are soft and some of the liquid has evaporated.  Put entire mixture in blender and blend until smooth.  Reserve for salsa or use alone as a hot pepper sauce.

Salsa Directions
Combine all ingredients.  Put in blender and blend until just combined and still chunky.  Taste and add more salt and lime juice as needed.

Jicama ‘Chips’
Peel jicama and cut into quarters.  Cut each quarter into slices to resemble the shape of chips, or any shape desired.  Sprinkle with cayenne, salt, and pepper.

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