Pepino preparado: chile-lime cucumbers with Tizon

Steps

1. Wash the cucumbers under running water and scrub the skin with a clean brush, the way the FDA suggests for firm produce. Dry them.
2. Slice them into rounds about a quarter inch thick and spread them on a towel for a minute. Dry rounds hold the powder better.
3. Pile the rounds in a bowl, squeeze one lime over them and stir.
4. Shake Tizon over the top, stir once, and shake again. Taste one round before you add salt, because the powder is salted already.
5. Add a drizzle of chamoy if you like it sweet and sour. Eat right away, while the cucumbers are cold and crisp.

Tips

Make it ahead by slicing and chilling the cucumbers. Season only when you serve, or the salt draws water out and the bowl goes soggy.

Jicama sticks work the same way and stay crisp longer.

Liked making the Pepino preparado? Try the Chile-lime mango cup next: it is on Tizon on fruit, with the other recipes built on the Tizon range.