Jicama Chili Dust
- Juice of 1 Mexican lime
- 1/4 to 1/2 pound jicama, peeled and cut into sticks
- 4 teaspoons chile powder
- 2 tablespoons salt
- Squeeze lime juice over ice cold jicama sticks just before serving.
- Mix chile powder and salt and serve in a small bowl for dipping with sticks.
Other Southwestern appetizer recipes you may like...
Shredded Pork Taquitos
Stinging Scorpion Guacamole