Jicama with Chili Salt
We discovered this simple appetizer in Mexico; jicama, now grown in the West, has since added crunch to many of our recipes.
How to Make It
Step 1
1
Mix salt with chili powder to taste. Place in a small, shallow bowl.
Step 2
2
Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
Step 3
3
Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
Step 4
4
To eat, rub jicama with lime, then dip in chili salt.
Ingredients
1 tablespoon salt
1/4 to 1/2 teaspoon chili powder
1 jicama (1 1/2 to 2 lb.)
1 or 2 limes
Directions
Step 1
1
Mix salt with chili powder to taste. Place in a small, shallow bowl.
Step 2
2
Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
Step 3
3
Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
Step 4
4
To eat, rub jicama with lime, then dip in chili salt.
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