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Tex-Mex Veggie Platter Recipe

   
 

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     Tex-Mex Veggie Platter

Category   Appetizers
Sub Category   None
Servings   6
Preptime   15

Ingredients
Kosher salt
3/4 teaspoon chipotle chile powder
1/2 cup Mexican crema or sour cream
1/2 cup fresh cilantro
1 clove garlic, chopped
3 limes
2 mangoes, peeled and cut into sticks
1 small jicama, peeled and cut into sticks
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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