Jicama with Lime
2 red chili peppers
2 tablespoons sea salt
3 tablespoons f reshly squeezed lime juice
2 pounds jicama
Serve this spicy snack with margaritas on a warm afternoon.
Cut the red chili peppers in half, remove the seeds, and finely chop. Toss with the sea salt and the lime juice. Purée in a blender or food processor until smooth. Refrigerate the sauce for 1 hour to give the flavors a chance to blend.
To serve, peel the jicama and cut into 1-inch slices. Arrange on a serving tray. To eat, dip the sliced jicama into the lime mixture.