Jicama and Spicy Dip: serves 4 - 6 as an easy appetizer combined with other veggies and dip
- 1 medium Jicama, peeled, sliced and cut into sticks
- coloured flavoured salt of your choice (I used black Cyprus lava salt)
- Spicy mexican sauce (heat intensity of your choice)
How to make it:
This is pretty much it! Dip the ends of the Jicama in the coloured salt. Place the hot sauce in a glass container and arrange the jicama sticks. The sweet apple like taste to this wonderful vegetable goes well with the salt and spicy elements of the sauce. This is how it was served to us in Mexico (except they used pink hibiscus salt) and it was a great discovery. It also works really well in coleslaw. I hope you enjoy it too!
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| Coloured salt and hot sauce can be found at specialty food shops - go with what inspires you! |
You can make your own hot sauce if you live in an area where different chills are easy to find - here is a recipe I found that looks very good: Hot sauce! For us Canadians, however, it is just easier to sample and buy prepared sauces. Thankfully, we do have access to some excellent specialty food shops like Les douceurs du marché at the Atwater market.
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