Tex-Mex Veggie Platter

Total Time:
15 min
Prep:
15 min

Yield:
6 to 8 servings
Level:
Easy

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
Directions
  • 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.

  • Photograph by David Malosh


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