Tequila-Chili Spiked Vegetables - cooking recipe

Ingredients

24 radishes
1 lb jicama
8 carrots
4 teaspoons fresh lime juice
4 teaspoons tequila
1 1/2 teaspoons salt
chili powder

Preparation

Wash radishes-leave on the greens and arrange on a plate.
Peel jicama and cut into 1/2 x 1/2 inch sticks-arrange.
Peel carrots and cut into sticks.
Mix together the tequila and line juice.
In another bowl mix the chili powder and salt.
To serve dip the veg into the tequila lime, then the chili salt and eat.