Tex-Mex Veggie Platter

• Kosher salt
• 3/4 teaspoon chipotle chile powder
• 1/2 cup Mexican crema or sour cream
• 1/2 cup fresh cilantro
• 1 clove garlic, chopped
• 3 limes
• 2 mangoes, peeled and cut into sticks
• 1 small jicama, peeled and cut into sticks
• 1 bunch radishes, trimmed and halved (quartered if large)
• 1 large red bell pepper, cut into strips
• 1 English cucumber, sliced

1. Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
2. Wipe out the food processor and add the crema, cilantro and garlic.
3. Add the grated zest and juice of 1 lime and puree until smooth.
4. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
5. Toss the mango and jicama sticks with the juice of 1 lime.
6. Transfer to a platter along with the radishes, bell pepper and cucumber.
7. Slice the remaining lime into wedges and add to the platter.
8. Serve with the chile salt and cilantro crema.
9. Photograph by David Malosh

kosher salt, chile powder, sour cream, fresh cilantro, clove garlic, limes, mangoes, jicama, radishes, red bell pepper, cucumber

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tex-mex-veggie-platter.html (may not work)