Name: Fuego-Locos
Ingredients: 1 Jicama, peeled and sliced; 1/4 cup Apple Cider Vinegar; 1/4 cup Lime Juice; 1/2 tsp Sea Salt; 1 cup Kettle Cooked Fuego Potato Chips; 1 cup Siete Grain Free Nacho Tortilla Chips; 1/4 cup Cucumber, peeled and diced; 1/4 cup Almonds, roasted and chopped; 1/4 cup Siete Traditional Botana Sauce, or more to taste; Tajin, to taste; 1-2 wedges Lime

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Ingredients

1 Jicama, peeled and sliced
1/4 cup Apple Cider Vinegar
1/4 cup Lime Juice
1/2 tsp Sea Salt
1 cup Kettle Cooked Fuego Potato Chips
1 cup Siete Grain Free Nacho Tortilla Chips
1/4 cup Cucumber, peeled and diced
1/4 cup Almonds, roasted and chopped
1/4 cup Siete Traditional Botana Sauce, or more to taste
Tajin, to taste
1-2 wedges Lime

botana dairy free gluten free grain free soy free vegan

Rated 5.0 stars by 1 users

Fuego Locos featuring our NEW Traditional Botana Sauce! Growing up in Laredo, we frequented snack shops that featured a heaping serving of candies, fruits, sauces, and other goodies atop an opened bag of chips. This Fuego Locos recipe is our take on that nostalgic snack. We added fresh squeezed lime juice, Traditional Botana Sauce, and other yummy ingredients atop our Kettle Cooked Fuego Potato Chips and our Grain Free Nacho Tortilla Chips to create what we call our, “Snackshop-in-a-bag” recipe! We hope you're hungry.

Ingredients

1 Jicama, peeled and sliced
1/4 cup Apple Cider Vinegar
1/4 cup Lime Juice
1/2 tsp Sea Salt
1 cup Kettle Cooked Fuego Potato Chips
1 cup Siete Grain Free Nacho Tortilla Chips
1/4 cup Cucumber, peeled and diced
1/4 cup Almonds, roasted and chopped
1/4 cup Siete Traditional Botana Sauce, or more to taste
Tajin, to taste
1-2 wedges Lime

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Ingredients

1 Jicama, peeled and sliced
1/4 cup Apple Cider Vinegar
1/4 cup Lime Juice
1/2 tsp Sea Salt
1 cup Kettle Cooked Fuego Potato Chips
1 cup Siete Grain Free Nacho Tortilla Chips
1/4 cup Cucumber, peeled and diced
1/4 cup Almonds, roasted and chopped
1/4 cup Siete Traditional Botana Sauce, or more to taste
Tajin, to taste
1-2 wedges Lime

Traditional Botana Sauce 8.5oz - 4 pack

$26.00

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Directions

To make the pickled jicama slices, peel and slice jicama into 2” strips

Cover with vinegar, lime juice, sea salt, and enough water to cover (about 1/2 cup)

Refrigerate for at least 1 hour before serving, or overnight

To assemble the Fuego-Locos, place Kettle Cooked Fuego Potato Chips and Siete Grain Free Nacho Tortilla Chips at the base of a plate or bowl

Top the Siete chips with diced cucumbers, chopped almonds, and the drained pickled jicama strips

Drizzle Siete Traditional Botana Sauce over the chips and toppings, finishing with Tajin and lime wedges

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