A guest brought this brilliant fresh salsa to our July 4th party. It was hot and cool at the same time. Serve with tortilla chips (she chose a nacho cheese flavor which worked quite well which is worth mentioning for the purists like me who auto-select just the plain, salted chips).
1 large fat cucumber (approx 2 cups) diced cucumber, approx 1/4 - 1/3
2 cups peeled and diced jicama, same volume and diced size as cucumber
6 Tblsp lime juice
3 -4 Tblsp water
1-2 jalapenos, diced (depending on degree of heat; 1 jalapeno is mild,
2 is medium, and 3 is hot)
1/4 - 1/2 Tsp ground cayenne pepper
1/2 c coarsely minced fresh cilantro
Salt to taste, don't be too conservative, use about 1/2 tblsp
1/2 tablespoon red pepper flakes
Ruth, who brought this (it was her sister's recipe recreated after a trip to Cancun), doesn't cook AT ALL--so much so that I told her not to bring anything, so she definitely didn't employ any prep tricks like desalting the cucumber. In fact, after she put it together she talked to her sister who was shocked that Ruth didn't even know to de-seed the jalapenos (she used two and it was very hot, but very good that way).
Anyway, it's a fantastic salsa--fantastic in it's own right and it would be perfect for someone with a tomato allergy.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov