Miki's Jicama (Pico de Gallo Salsa)
Ingredients45 m servings 30
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 30 calories; 0.2 7 0.9 0 5 Full nutrition
ReviewsRead all reviews 9
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 it...it 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. ...
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...
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...