One summer in Mexico, Casey and I were taking little stroll and I wanted some pineapple (which is AMAZING in Mexico) and we stopped at a fruit stand, bought what we thought were pineapple slices... it turned out to be jicama. It's a root veggie that looks a lot like an unpeeled potato, only sweeter with a slight zesty citrus flavor. I was really pleased with this dish and it tasted very close to the real deal!
15oz tomato sauce
6oz tomato paste
3 Tbl. apple cider vinegar
1 tsp. garlic powder
1/2 tsp. onion powder
Pinch of cloves
Double pinch of allspice
Combine all ingredients in small saucepan and heat on meduim to low heat for 10mins, whisking frequently.
Let cool and transfer to glass jar (all the ones you have been saving) and refrigerate.
1 jicama, peeled
1/2 cup fat (olive oil, coconut oil or bacon)
Heat oil in skillet and get it nice and hot (flick a little water on the oil and if it sizzles, it's ready)
Take the jicama and dice into small strips (like fries) and toss them in the skillet and cover. Cook about 10 mins or until crispy. Place on a plate and napkin (to absorb oils) and sprinkle with sea salt.
* I used left over oil from the corndogs, and an electric skillet.