 | | Directions |
- In a small food processor or blender, combine chipolte peppers, lime juice, and 1/2 teaspoon salt. Process until smooth. Place into a medium sized bowl and mix in cilantro, sour cream and mayo.
- Shred jicama with a hand held grater. Add jicama to bowl; toss to combine. Cover and refrigerate until ready to use.
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Prep Time: 15 minutes
Cook Time: 0 minutes
|  | | Ingredients | | - | | 1 can chipolte pepper in adobo sauce |
| - | | 1/4 cup lime juice |
| - | | 1/2 teaspoon salt |
| - | | 1/3 cup fresh cilantro, chopped |
| - | | 1/4 cup sour cream |
| - | | 2 tablespoons mayonnaise |
| - | | 2 cups peeled, shredded jicama |
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