- 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.
|Prep Time: 15 minutes|
Cook Time: 0 minutes
|-||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|