On right, sprinkled with crushed red pepper
Jicama is a crunchy, starchy tuber originally from Mexico. It is gaining popularity as a salad ingredient and as an appetizer that can be used with dip.
2-4 large chiles, roasted and peeled
Salt and pepper to taste
Peel the jicama with potato peeler.
Cut into small cubes
Add chopped chiles and squeeze juice from limes onto jicama.
Cover and refrigerate for one hour.