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Jicama Chile and Lime Salad
By Chef Ida Rodriguez


1 Jicama
1/2 teaspoon Salt
2 Serrano Peppers
2 Organic Limes


Peel and cut the jicama into 3/4-inch slices.

Place into a large bowl.

Add salt and toss well.

Cut the peppers in half, scrape out the seeds, and then cut the flesh into fine strips.

Zest the colored skin part of one lime, add to jicama.

Cut the lime in half and squeeze lime juice onto jicama.

Add peppers.

Cut second lime into wedges.

Add to jicama.

Toss ingredients well.

Cover and chill at least 1 hour.