Miki's Jicama (Pico de Gallo Salsa) Recipe
This recipe yields a chunky, crisp, and delicious salsa-like version of pico de gallo.
This is a fantastic pico de gallo! The Jicama stays crunchy forever, and absorbs the flavors of the other ingredients. I make half the recipe, for my family of 10, and serve it up in place of "jar salsa" when we have "make your own taco" night. Everyone loves it, and I hardly ever have leftovers. Everyone consumes the rest by scooping tortilla chips in the bowl! Although there is a lot of chopping, the final product is worth every bit of it.
This was really good, I did not use the amount of salt indicated, in act I used very little, that may have been a result o my not having found Jicama in our two grocery stores in town, I used granny smith apple in place of the Jicama and it added the right amount of tang. I would make this again, with or without Jicama.
Awesome pico....have been making this for several months. I sized it down to 8 servings which makes about a quart. It keeps well in the frig for at least 3 weeks (the longest we have been able to keep it). We absolutely LOVE it and put it on absolutely everything! I have a 'nicer dicer'' which cuts all the ingredients into tiny little squares. So sorry I didn't rate this earlier because it is the best! I make a quart every 2 or 3 weeks!! Thank you jeffandrobyn.............we find white balsamic here in south Texas at our HEB grocery store!!!
It was delicious. I didn't have pablano p
Try this zesty cold relish recipe that can be used on a variety of foods, including fish tacos, nachos, salads, and much more.
This fresh tomato salsa is made with red onion, minced jalapeno, lime juice, and seasonings. For best flavor, let it chill for 3 hours before serving.
Fresh cilantro and sweetened lime juice are key to making this recipe really delicious. You can find the lime juice in the aisle with margarita mixers and such. This makes a lot to feed a crowd!