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700+ recipes from Mexico's 32 states — definitive overview
Volcanic basalt mortar — coarse, traditional Mexican salsas
Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Round rattle chili — nutty, slightly smoky for table salsas
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700+ recipes from Mexico's 32 states — definitive overview
Volcanic basalt mortar — coarse, traditional Mexican salsas
Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Round rattle chili — nutty, slightly smoky for table salsas
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Combine the jicama, radishes, juices, and salt in a bowl and mix well. Place on a small plate and sprinkle with the chile con limon. Sprinkle with the peanuts and cilantro. Serve alone, with tostadas and on pork carnitas. *Chile con limon is a mixture of dried lime juice, ground chiles, and sometimes salt. It is sold in shakers at all Mexican markets.