In article >, kalanamak > wrote:

> Squeeze over julienned jicama and sprinkle with mild chili powder.


I like to cut the jicama into slices or wedges, brush with lime juice and
sprinkle with *hot* chile (not chili) powder. Cayenne works great,
although I use a light hand with it.

--
Dan Abel
Sonoma State University
AIS