Jicama sticks with chile and lime (Botana de jicama con chile y limon) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on September 13, 2015

    What a fun recipe. I did serve these in shot glasses as an amuse bouche. What a hit they were. Of course, I had a lot left over, so I put them in a glass standing up. The entire recipe was eaten, and the recipe was requested. I used aleppo pepper as I like the texture of it because it is coarser than a cayenne.

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