Simple Way to Salsa De Tomatillo Asado Con Chile De Arbol

Miki's Jicama (Pico De Gallo Salsa)

Preparation toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots.

Recipe Summary Miki's Jicama (Pico De Gallo Salsa)

A great 'salsa' NOT BLENDED! Chunky, crisp, and yummy! Buy some freezer containers, this recipe makes A LOT, or share with friends. I once could not find white balsamic vinegar and used the dark without any problems. Freezes well.

Ingredients | Salsa De Tomatillo Asado Con Chile De Arbol

12 roma (plum) tomatoes, finely diced

2 jicamas, peeled and finely diced

4 poblano peppers, finely diced

1 red onion, finely diced

6 jalapeno peppers, seeded and finely diced

3 tablespoons chopped garlic

4 limes, juiced

¼ cup chopped fresh cilantro

3 tablespoons white balsamic vinegar

¼ cup salt

Directions

Toss diced tomatoes, jicamas, poblano peppers, red onions, and jalapeno peppers with garlic, lime juice, cilantro, white balsamic vinegar, and salt together in a large mixing bowl.

Info | Salsa De Tomatillo Asado Con Chile De Arbol

prep: 45 mins total: 45 mins Servings: 32 Yield: 1 gallon

TAG : Miki's Jicama (Pico De Gallo Salsa)

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes,