Cinco de Mayo may not be a big deal in Mexico, but here in the U.S., this is a foodie holiday that honors the bold, authentic flavors of Mexican cuisine (and of course plenty of beer).
Frieda's has fresh shipments of Jicama and Tomatillos going out to grocery stores around the country, just in time for Cinco de Mayo (the fifth of May) festivities.
If you've never tried crispy, juicy, slightly sweet Jicama, now is the time! Simply wash, peel and slice it up into carrot-stick like pieces and enjoy it with your favorite dip, dressing or salsa. For a potato-like tuber grown in the desert, you'll be surprised how juicy and thirst-quenching this vegetable is. Unlike a potato, the Mexican Potato (aka Jicama) is delicious when raw (but can also be steamed or sauteed, where it takes on a more water chestnut-like texture).
Tomatillos are a staple in Mexican cuisine and the key ingredient in Salsa Verde. Sometimes referred to as green tomatoes, Tomatillos are similar to tomatoes, but feature a papery outer husk. Roasted or boiled, then pureed, Tomatillos have a mild, tart-lemony-grassy taste that adds a bright note to salsas, enchiladas and other Latin-inspired dishes (tomatillos are not spicy like chile peppers).
Habanero chile is the secret to this spunky combination. Serve alongside fresh tortilla chips for dipping, or spoon over any steamed or cooked vegetables, scrambled eggs, grilled meats, poultry or fish.
1 1/2 cups finely chopped Frieda's Jicama
1 cup finely chopped fresh pineapple (and/or chopped mango!)
1/2 cup diced green or red bell pepper
1/4 fresh Habanero chile, finely chopped (use caution; wear gloves)
2 tbsp. chopped fresh cilantro
1 clove garlic, minced
Combine the jicama, pineapple, corn, bell pepper, Habanero chile, cilantro and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend. Makes 3 1/2 cups.
Source: Frieda’s Inc.
The fresh taste of this green salsa is perfect for fried fish and seafood. Also works well with chicken, steaks, and cheese quesadillas.
12 Frieda’s Tomatillos, husked
1 Frieda’s Jalapeño chile, sliced
1 medium onion, chopped
2 tablespoons rice wine or cider vinegar
Salt and pepper
Wash Tomatillos and quarter. Place in food processor or blender along with Jalapeño chile; cover and process till pureed. Add onions and vinegar; process till smooth. Place mixture in saucepan; bring to boiling. Reduce heat and simmer uncovered, 5 minutes. Cool; season to taste with salt and pepper. Makes 1 1/2 cups salsa.
Source: Frieda’s Inc.