1 bunch radishes, trimmed and halved (quartered if large)
1 large red bell pepper, cut into strips
1 English cucumber, sliced
Instructions
Pulse 1/4 cup salt and the chile powder in a food
processor until combined; let the powder settle
before removing the lid, then transfer the chile
salt to a small bowl and set aside.
Wipe out the food processor and add the crema,
cilantro and garlic. Add the grated zest and juice
of 1 lime and puree until smooth. Transfer to a
small bowl; cover with plastic wrap and
refrigerate until ready to serve.
Toss the mango and jicama sticks with the juice of
1 lime. Transfer to a platter along with the
radishes, bell pepper and cucumber. Slice the
remaining lime into wedges and add to the platter.
Serve with the chile salt and cilantro crema.
Originally Submitted
5/10/2014
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You can add this Tex-Mex Veggie Platter recipe to your own private DesktopCookbook.