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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is an adopted recipe that I have finally had the opportunity to try. The combination of the lime with the chili salt on the crisp jicama is really good. I used a chipotle chili pepper and found the ration of salt to heat to be just right. Ingredients:
1 tablespoon kosher salt |
1/4-1/2 teaspoon chili powder |
1 jicama (1 1/2 to 2 lb.) |
2 limes |
Directions:
1. Mix salt with chili powder to taste. Place in a small, shallow bowl.
2. Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
3. Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
4. To eat, rub jicama with lime, and then dip in chili salt.
5. You can also toss the jicima with the ljuice of the two limes, then mix in spices and serve with toothpicks.
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