Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.
Tools You May Need
Photograph by Con Poulos
Courtesy of Food Network Magazine
Tools You May Need
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