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Miki's Jicama (Pico de Gallo Salsa)

Rated as 4.93 out of 5 Stars

"A great 'salsa' NOT BLENDED! Chunky, crisp, and yummy! Buy some freezer containers, this recipe makes A LOT, or share with friends. I once could not find white balsamic vinegar and used the dark without any problems. Freezes well."
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45 m servings 30
Original recipe yields 32 servings (1 gallon)


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  1. Toss diced tomatoes, jicamas, poblano peppers, red onions, and jalapeno peppers with garlic, lime juice, cilantro, white balsamic vinegar, and salt together in a large mixing bowl.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 30 calories; 0.2 7 0.9 0 5 Full nutrition

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Read all reviews 10
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Lasts several weeks in the fridge. Could not find White Balsamic Vinegar, had to use dark, tasted fine, maybe not as pretty though.

I didn't have white balsamic vinegar so I just omitted still turned out great! Love the crunch of the jicama!

I really liked this recipe. I made 1/4 of recipe as i did not need too much. Still had left overs from side dish. I served with grilled chicken but would be great with tilapia or fish tacos. ...

It was delicious. I didn't have pablano p

Excellent recipe - thank you! It was so nice to be able to find a good salsa recipe that you can freeze. Our garden produced tons of Roma tomatoes this season so we were looking for a recipe t...

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 g...

I use this recipe as a base for my mango salsa. So good!

Really tasty, a little bit sweeter than typical pico. Watch out, it makes a ton...enough for a VERY LARGE party! I cut the ingredients in half second-time-around for a better amount-result. Subb...

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...