Great as an appetizer or as a nice accompaniment to any raw pasta dish.
1 red or yellow bell pepper, minced
1 diced tomato, strained
8-10 cloves garlic, minced
1 tsp Celtic sea salt
1/3 cup olive oil
Fresh oregano or basil, minced
Slice jicama on a mandoline or other slicing utensil, no more than 1/4 inch thick. The thinner the better. Dice the tomato and strain the juice by pressing in a sieve. Mix all the other ingredients together and spread on top of the jicama. Dehydrate on the plastic trays in the dehydrator for 10 hours or until nice and chewy.
*Recipe adapted by Wendy Rudell from Juliano’s The Uncook Book.