Here is the little bag of guajillo chili power along with a great spice rub I used for a "beer can" chicken on the grill...
The salad I made...
A picture of the salad at Frontera Grill on their appetizer platter...
1 pineapple, peeled, corred, and cut into french fry shapes
1 jicama, peeled, and cut into frech fry shapes
1 1/2 cumumber, peeled, seeded, and cut into french fry shapes
Juice of several limes
Guajillo Chile powder to taste
Small sprinkling of Kosher Salt
Fresh Lime wedges to serve (optional)
Toss the jicama, pineapple, and cucumber with the lime juice. Allow to chill for 30 minutes in the refrigerator. To serve, sprinkle with the guajillo chili powder, kosher salt, and lime wedge if desired. Enjoy!