Chili & Lime Jicama Wedges

Summer has arrived in the Bay Area. Expected temperatures today are going to be close to 100 degrees in parts of the Bay Area. According to the weather man, that means where I live. I actually love when the weather turns to the warmer side, especially at sundown.

Sitting outside in our backyard is quite tranquil with the trickling water from the fountains along with the light breezes and outdoor lighting – you feel transported to another part of the world. We enjoy sipping a glass of cool, crisp Sauvignon Blanc from Kim Crawford or a favorite white Rhone-style blend from Anaba Wines from Sonoma called Corial along with some tasty appetizers – now that is my idea of a perfect summer evening.

After visiting Bocanova in Oakland on numerous occasions, there are several items from this Pan-American restaurant which sits along Jack London Square and the water. Typically when visiting, I will begin with several small plates including the Dungeness Crab Deviled Eggs with Chipotle Aioli, then the Fried Shishito Peppers and finishing with the Jicama Wedges with Chili and Lime Juice.

On my “to do” list for months has been to duplicate the jicama wedges at home. These little delights are full of wonderful simple flavors and with the crunch of the jicama; it is the perfect summer snack or appetizer. The vinaigrette is merely lime juice, crushed peppers, olive oil, cilantro and salt. The recipe can serve as many or few as you would like. The dressing should be enough for 2 large jicamas. What could be simpler?

Chili & Lime Jicama Wedges

One Jicama (medium to large)

Slice the jicama in ¾ inch slices and then into wedges that are about ¾ inch thick. Be sure to cut off the outer skin of the jicama to expose only the white portion. Dress with the vinaigrette and garish with cilantro and season with a sprinkling of salt.

Vinaigrette

1 large dried chili pod with seeds, pulse in food processor until fine
3 T. Lime Juice
2 T. Olive oil
1 T. Cilantro, minced
¼ t. Salt

Add all of the ingredients to a jar and shake well. Let the vinaigrette sit for one hour to develop the flavors.

Note: You can purchase dried chili pods in the Hispanic section of your grocery store or at the local Hispanic market. Purchase the level of heat that best suits your tastes.