Spicy Jicama Carpaccio

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Heat Scale
Submit Recipe


1 1-lb. jicama, peeled
1 small poblano chile (2–4 oz.)
1 cup cilantro leaves, finely chopped
1 green onion, thinly sliced
2 1/2 Tbs. lime juice
1 1/2 tsp. lime zest
1 tsp. hot sauce, optional
1 Tbs. olive oil
Mild chili powder, for dusting


Thinly slice jicama with sharp knife or mandoline. Arrange jicama slices on serving plates, and season with salt and pepper, if desired. Cut poblano chile in half lengthwise, remove seeds and ribs with spoon, and thinly slice crosswise. Scatter poblano slices over jicama slices.

Stir together cilantro, green onion, lime juice, lime zest, and hot sauce (if using) with fork in small bowl. Stir in oil. Season with salt and pepper, if desired. Spoon cilantro mixture over jicama slices, and dust with chili powder. Serve at room temperature or slightly chilled.

Serves 4.

From vegetariantimes.com