Ultra easy fries made of raw jicama, a tuberous root that’s really similar to a turnip (but way tastier).
Ingredients
- 1 jicama, skin removed and sliced into thin strips
- ½ tsp extra-virgin olive oil
- 1 tsp paprika
- ½ tsp onion powder
- pinch salt
- pinch cayenne, optional
Instructions
- Toss all ingredients together in a large bowl until fries are well coated. Enjoy!
- For a baked option, bake at 400F for a total of 25 minutes, rotating halfway through.
Notes
For the paprika, you could try smoked paprika if you’re not too fond of spice. Otherwise, use ½ tsp to ¾ tsp if you don’t want it too spicy.
Restaurant-Style Salsa
Ingredients
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe/index.html?oc=linkback
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe/index.html?oc=linkback
No comments:
Post a Comment