Jicama with Red Chili and Lime
Jicama con Chili y LimónStreet vendors all over Mexico sell jicama dusted with red chili powder and offer lime wedges to squeeze over the jicama. Generally, only one end of the jicama spear is sprinkled with chili, so the spear can be picked up by the other end without getting red chili on your fingers. Serve this popular combination as an appetizer before, or with, almost any Mexican meal.
Ingredients
Makes 4 to 6 servings
- 1 medium jicama about 12-ounces
- 2 tablespoons pure ground ancho or California chile powder
- ½ teaspoon salt
- 2 limes quartered
Instructions
- Peel the jicama, and cut into 1⁄2-inch-by 2-inch spears or wedges.
- Mix the chili powder and salt.
- Sprinkle one end of each jicama spear lightly with the chili powder-salt mixture.
- Arrange on a serving plate with the lime wedges.
- Serve cold.