- ½ cup fresh lime juice
- 1 teaspoon sugar
- 12 pequin pepper, dried
- 1 mango, peeled and julienned
- 1 pound jicama, peeled and julienned
- 1 red bell pepper, seeded and julienned
- ¼ cup cilantro leaves, roughly chopped
- ¼ teaspoon salt, or to taste
In a small saucepan mix the lime juice and sugar. Add the dried pequin peppers, and bring to a simmer. Stir occasionally until the sugar is completely dissolved and the peppers begin to soften, about 8 minutes. Remove from heat and allow to come to room temperature.
Once cool toss the lime juice and pequin peppers with the remaining ingredients until well incorporated. Serve cold or at room temperature.
A mandoline will give you very thin, very uniform julienne, but patience and a good chef’s knife is just as good.
You may substitute milder peppers if you like, or try sliced fresh chili peppers such as Thai Bird, jalapeno or Serrano. In which case add the pepper right to the bowl without re-hydrating them in the lime juice.