Hot Chili-Spiced Jicama and Carrots

Name: Hot Chili-Spiced Jicama and Carrots
Cuisine: Mexican
Ingredients: 1 bunch small carrots, washed and peeled; ½ cup fresh lemon juice or more; 3 jicama, peeled; 1 dried ancho chili; 1 dried pequin or pasilla chili; 1 dried pequin or pasilla chili

Preparation info

Serves
6

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

The mild ancho and hot pasilla chilies add just the right spice to these Mexican crudités. Serve them with a Margarita or a shot of Tequilla and beer.

Ingredients

1 bunch small carrots, washed and peeled
½ cup fresh lemon juice or more
3

Americas
Mexico
Side dish
Gluten-free
Vegan

Method

Cut the carrots into julienne sticks about 3-inches long. Place the carrots in a bowl and toss with half the lemon juice and refrigerate.

Slice the peeled jicama into julienne sticks 3-inches long and place in a bowl. Cover with the remaining lemon juice, toss, and refrigerate.

If the chilies are not completely crisp and dry, quickly toast them in a frying pan over medium heat,