Avocado Jícama Salsa With Yuca Chips Recipes

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AVOCADO JíCAMA SALSA WITH YUCA CHIPS



Avocado Jícama Salsa with Yuca Chips image

Time 30m

Yield Makes about 3 cups

Number Of Ingredients 8

2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil
Accompaniment: yuca chips

Steps:

  • Stir together all ingredients and season with salt.

YUCA CHIPS



Yuca Chips image

This recipe is an accompaniment for [Avocado Jicama Salsa with Yuca Chips](/recipes/recipe_views/views/106561). Active time: 30 min Start to finish: 30 min

Yield Makes 6 servings

Number Of Ingredients 4

2 to 2 1/2 lb fresh yuca (cassava), trimmed
About 7 cups vegetable oil
Kosher salt for sprinkling
Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer

Steps:

  • Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
  • Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
  • While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
  • Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt.

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