Antojitos & Botanos
Appetizers

Tropical Dip with Jicama Chips

2  ripe mangoes
-peeled and finely chopped 
1  kiwifruit, 
peeled and finely chopped 
1  green onion, thinly sliced 
1/4 cup red sweet pepper
-finely chopped 
1/4 cup red sweet pepper
-finely chopped 
1 tsp gingerroot-grated 
1 tbsp lime juice 
1 tbsp fresh cilantro, 
parsley or basil-snipped 
1 tbsp brown sugar 
  dash ground red pepper 
1  medium jicama
 
Combine mangoes, kiwifruit, 
green onion, red sweet pepper, 
gingerroot, lime juice, cilantro, 
brown sugar and ground red pepper 
in a mixing bowl. 
Toss to coat well.
Cover and chill up to 4 hours.

FOR JICAMA CHIPS: 
peel and halve jicama. 
Cut jicama into 1/4 inch 
thick slices with a sharp knife. 
Cut jicama slices into shapes, 
if desired. 
Serve with dip