Fruit and Vegetable Salad with Sweet and Sour Chile Dip

Ingredients

• 12 pieces or slices of coconut
• 12 watermelon wedges
• 1 cup grated carrot
• 1 cup lemon
• Freshly ground sea salt

Chili dip:

• 1 chipotle chile, marinated
• 3 guajillo chiles, cleaned, seeded and tail removed
• 1 ancho chile, cleaned, seeds and stems removed
• 3 sprigs of mint
• 1 hoja santa (holy leaf)
• Pinch of roasted cumin
• 3 tablespoons peach marmalade
• 3 tablespoons orange marmalade
• 1/2 cup pineapple vinegar or mother vinegar
• Shot of white tequila

Let’s Cook

1. In a bowl put the fruits and the carrot to marinate with the lemon and a touch of salt. I do it separately, the carrot in one bowl and the rest in another, let it marinate for five minutes and set aside.

2. While we marinate the vegetables and fruits, we grind very finely all the ingredients of the dip and we strain it or pass it through a sieve so that it is very fine. Put it in a sauce pan. Set aside.

3. To present the dish, put a bed of carrots marinated in lemon on one side of the plate, and on top, slices of coconut and watermelon, at home we also used cucumber and jicama. Serve at the moment so that the ingredients do not wilt or water down.