Tomatillo-Serrano with Chile

While surfing the internet I found this recipe which stood out to me as I didn’t recognize some of the ingredients: tomatillos and jicama. Possibly these are common in US however in the UK they are not popular.

Tomatillos are a Latin American and known by several names, in Spanish it is often called “green Tomato”. A Jicama, sometimes called the yam bean, is the root of a vine which is native to the Americas, it’s taste is sweet and starchy and is normally eaten uncooked.

So, on with the recipe which is basically a vinaigrette served with salad.

Ingredients:
	Four fresh tomatillos
	One third of a cup of jicama
	Red Pepper (red bell pepper)
	Yellow pepper (yellow bell pepper)
	half mango
	one serrano chile
	Third of a cup of peanut oil
	Two tablespoons of olive oil
	Two tablespoons of white wine vinegar
	One and a half tablespoons of balsamic vinegar
	One table spoon of lemon juice
	One tablespoon of line juice
	One clove of garlic (finely chopped)
	Two tablespoons of chopped coroander
	Salt to taste.

Firstly dehust the tomatillos, rince then dice them into small pieces.
Dice the jicama (Yuam yam)
Chop the red and yellow bell peppers
Peel and dice the mango
Depending on how spicy you like things. Deseed the chilli and chop finely.
Combine the peppers, Chill, tomatillos and jicama in a bowl. If you use your hand then be careful with the chilli!
In another bowl, whisk together the peanut/olive oils, vinegars, lime/lemon juices and the garlic and corriander.
Next pout this mixture over the vegetables, stir together but lightly!
Next as some salt if required.