INGREDIENTS
2
medium Jicama
1 tbsp
olive oil
1 tbsp
agave
Juice from 1 lime
1/2 tsp
chipotle chili powder
salt
1 handful
Cilantro (chopped)
1/2 cup
pine nuts (soaked)
2
dried chili chipotle peppers (soaked)
1 tbsp
lemon juice
1
piece of garlic
salt
Water as needed