Mexican “Crudite” Platter with Chamoy Dipping Sauce

Servings: 10  
Recipe from Season 6, Mexico—One Plate at a Time

INGREDIENTS

  • Dipping Sauce
  • 2/3 cup apricot spread (not jam)
  • 1/3 cup Tamazula (or other Mexican) hot sauce
  • 3 tablespoons fresh lime juice
  • Vegetables and Fruit
  • 1 pound jicama sticks (I get these from the salad bar at my grocery store)
  • 1 pound cucumber rounds (from the salad bar, too)
  • 1 pound radishes, cut in half
  • A generous pound (usually 2) peeled and cored pineapple (these are available in most well-stocked grocery stores in the produce section)
  • 4 limes, cut into wedges
  • Chile Garnish
  • 1 teaspoon powdered hot chile (I like guajillo or ancho, because it's not as hot as cayenne or arbol)
  • 1 teaspoon salt (regular table salt mixes in better than coarse salt)

INSTRUCTIONS

Scrape the apricot spread into a food processor and add the hot sauce and lime. Process until blended and smooth. Scrape into a small serving bowl.

Set the dipping sauce in the middle of a large round platter. Stand the pineapple on a cutting board and cut it into quarters. Cut the quarters crosswise into 1/2-inch slices. Arrange the pineapple, jicama, cucumber and radishes into quadrants around the dipping sauce, filling the space between each one with lime wedges.

Mix together the powdered chile and salt. Sprinkle it over the fruits and vegetables (it's easiest to sprinkle evenly if you put the mixture in a small shaker). You're ready to serve.