A crunchy, crispy, sweet, spicy, and super-sour Mexican snack that will have everyone going back for more.
Ingredients
8 ounces jicama, peeled and diced small (about 2 cups)
8 ounces English cucumber (2/3 medium), peeled and diced small (about 2 cups)
4 tablespoons regular or Key lime juice, divided
1/3 cup Clamato juice
1 tablespoon soy sauce
1/8 teaspoon Jugo Maggi seasoning
1 (11-ounce) bag Salsa Verde Tostitos chips
1/2 cup pickled pork rinds (optional)
1/2 cup Mexican Japanese-style coated peanuts
5 Pulparindo Original tamarind candies (see recipe notes), thinly sliced
1 heaping tablespoon chamoy sauce
Hot sauce
Instructions
Stir 8 ounces peeled and small-diced jicama, 8 ounces peeled and small-diced cucumber, and 1 tablespoon of the lime juice together in a medium bowl.
Stir the remaining 3 tablespoons lime juice, 1/3 cup Clamato juice, 1 tablespoon soy sauce, and 1/8 teaspoon Jugo Maggi seasoning together in a small bowl.
When ready to serve (the chips get soggy quickly!), place 1 (11-ounce) bag Salsa Verde Tostitos chips in a large serving bowl. Sprinkle with 1/2 cup pickled pork rinds if using, the jicama mixture, 1/2 cup Mexican Japanese-style coated peanuts, and 5 thinly sliced Pulparindo tamarind candies. Pour the Clamato mixture evenly over everything, then drizzle with 1 heaping tablespoon chamoy sauce and hot sauce to taste. Toss gently to combine and evenly coat the chips.
