Spicy Tomatillo Gazpacho with Naan Bite and Pickled Jicama Recipe | James Beard Foundation

Ingredients

• 8 tomatillos, husks and cores removed
• 3 jalapeños, seeded
• 1 white onion, peeled and roughly chopped
• 5 garlic cloves
• 1 cup cilantro leaves (about 1/2 bunch)
• 1 cup fresh mint leaves
• 2 tablespoons lime juice (from 2 limes)
• 1 tablespoon red chile flakes
• Salt and pepper to taste
• 10 anchovy fillets, finely minced
• 2 shallots, peeled and finely minced
• 1/3 cup parsley, finely minced
• 4 cloves garlic, finely minced
• 3 tablespoons green olives, pitted and finely minced
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 jicama, peeled and cut into thin strips
• 2 tablespoons lime juice
• 1 teaspoon red chile powder
• 1/2 teaspoon sugar
• Salt to taste