INGREDIENTS
1
Avocado, medium
8 oz
Cherry tomatoes
1/2 cup
Cilantro, fresh
1/2
Garlic clove, medium
8 oz
Jicama
1 15 ounce can
Pinto beans
1
bunch Radishes with tops attached
1
Red bell pepper, medium
1/4
Red onion, medium
1 1/2 tbsp
Ketchup
1 tsp
Lime juice, freshly squeezed
1 pinch
Cayenne pepper
1/2 tsp
Granulated sugar
1/4 tsp
Salt, fine
1 1/2 tbsp
Cider vinegar
2 tbsp
Vegetable oil
1 tsp
Cumin, ground
1 cup
Tortilla chips
1/2 cup
Cotjia or queso fresco cheese