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JICAMA TOMATILLO SALSA

1 medium jicama, peeled and diced (about 3/4 cup)
2 pounds tomatillos, seeded and diced (about 1 cup)
3 jalapenos, seeded and finely diced
1 tsp chopped cilantro
1 tsp garlic (2 cloves, chopped)
1 tsp shallots (1 to 2 shallots), chopped
juice 1 lemon
juice 1 lime
salt
freshly ground black pepper
2 ounces peanut oil
jalapeno vinegar to taste (see note)

Prepare jicama; it can be diced finely or coarsely as desired --
1/2 inch dice is typical. Place in a large mixing bowl. To prepare
tomatillos, cut ends off, remove insides and dice skins. Add to
jicama in mixing bowl. Add jalapeno, cilantro, garlic, and shallots.
Mix all ingredients and adjust seasoning with lemon and lime juice,
salt and pepper. Add peanut oil and toss to coat mixture. Correct
spiciness and heat by adding jalapeno vinegar.

To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos
into 1 cup white vinegar in a non-aluminum pan, bring to a boil,
let cool and strain. Let sit until completely cool. Store in
refrigerator.

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