• Scorch the poblano peppers over an open flame (if you have a gas cooktop), or roast them in a 400° (204 °c) oven until the skins are black and blistered and the peppers have softened. Let cool.
• Toast the pepitas in a pan on medium heat for approximately 4 to 5 minutes or until they’re lightly browned. Shake frequently to avoid scorching. Sprinkle a pinch of sea salt on top and let cool.
• Shred the jicama and carrots in a food processor, use the shredding blade. If you don’t have a food processor, use a box shredder or slice into thin matchsticks with a knife.
• Scrape the blackened skin off of the peppers and remove the seeds. Slice into thin matchsticks and then slice the matchsticks into 2 inch (6 cm) long pieces.
• Put the jicama, carrots, poblano peppers, pepitas, cilantro, and sea salt to taste in a medium bowl and make the dressing.

For the dressing

• In a small bowl, whisk the lime juice, vinegar, olive oil, sugar, and sea salt until fully combined and the sugar and salt is completely dissolved. Pour over the vegetables and toss well.
• Enjoy!