Pequin peppers pack quite a punch. But their flavor is what defines this spicy mango slaw.
Jicama & Mango Slaw with Pequin PeppersPrint This Recipe Total time Yield 6Published
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.
- 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.
I’ve enjoyed your adventures, I really have…but I must say; I enjoy this more. Everything I love in a simple, light, beautiful meal? Yes please.
This dish looks absolutely appetizing! It sounds hilariously healthy and lite. Will have to try this sometime.
Thanks for sharing! And…compromise? Heck no!
and you proved that with this recipe, Greg.
to get around the pasta/wonton issue, just call them crab rangoons and be done with it. Win-win, ha ha.
(Now I’m going to have to google what the difference is between ravioli and rangoons is, if it is anything more than pasta.)
this dish, but I must say that the thought of Boehner in sandals is threatening my appetite. I bet he has gnarly, nasty toes.
Wonton wrappers are all I’ve ever used. Terrific flavors in this lovely light summer pasta dish!
I just caught up with your posts, and visit to Norway. Loving the food posts, and saw a few I will be trying. I need to step out of my comfort zone, too comfortable with what I do, and would love a vaca in a much cooler place.
I only made it as far as Denmark when I did that leg of Europe, loved the nights and perfect days…
This is a total keeper. There is nothing wrong with those shortcuts — I would still call this fully homemade and not “semi homemade” a la Sandra Lee, so no worries! I love the wonton wrapper trick. This would be perfect with some luscious Maryland blue crab meat.
Every time I come to your site, I add another “must try” dish to my ever-growing list. I, too, like using wontons for quick ravioli.
Love the portugeses wine pairing– why don’t we all drink more Portugese wine?!? Just got back from Portugal and was amazed by thier wines. Hope your travels abroad went as easy as this dish seems to be!