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1. Place the chili powder in a small skillet. Toast chili powder, stirring constantly, over medium heat about 1 minute or until fragrant. Stir in the salt. Transfer mixture to a tiny serving bowl or saucer.
2. Stir the lemon juice into a large bowl of cold water. Peel the jicama. Cut jicama into thin sticks or wedges and drop into the lemon juice-water mixture.
3. To serve, drain jicama, then pat dry on paper towels and arrange on a plate. Serve with chili-salt mixture for dipping. Makes 12 servings.