Tex-Mex style vegetable platter

Ingredients:

• 3/4 teaspoon ground chipotle pepper
• 0.5 cup sour cream
• 0.5 cup fresh cilantro
• 1 clove of garlic, chopped
• 3 limes
• 2 mangoes, peeled and cut into sticks
• 1 small jicama, peeled and cut into sticks
• 1 bunch radishes, trimmed and cut in half (large ones into quarters)
• 1 large red bell pepper, cut into strips
• 1 cucumber, sliced

Preparation:

1. Combine 1/4 cup salt and chili powder in a food processor until evenly distributed; let the powder settle before removing the lid, then transfer the spices to a small bowl and set aside.
2. Wipe out the food processor and add the sour cream, cilantro, and garlic. Add the grated zest and juice of 1 lime and process until smooth. Transfer to a small bowl, cover with plastic wrap, and refrigerate until ready to serve.
3. Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radish, bell pepper, and cucumber. Slice the remaining lime and arrange on a platter. Serve with pickled chili and sour cream sauce.