We discovered this simple appetizer in Mexico; jicama, now grown in the West, has since added crunch to many of our recipes.
Sunset MAY 1998
1. Mix salt with chili powder to taste. Place in a small, shallow bowl.
2. Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
3. Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
4. To eat, rub jicama with lime, then dip in chili salt.
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