Rating: 4.94 stars
18 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
45 mins
total:
45 mins
Servings:
32
Yield:
1 gallon
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

30 calories; protein 0.9g; carbohydrates 7g; fat 0.2g; sodium 5.2mg. Full Nutrition
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Reviews (11)

18 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2012
Lasts several weeks in the fridge. Could not find White Balsamic Vinegar had to use dark tasted fine maybe not as pretty though. Read More
(10)
Rating: 5 stars
05/21/2012
I didn't have white balsamic vinegar so I just omitted it...it still turned out great! Love the crunch of the jicama! Read More
(8)
Rating: 5 stars
12/05/2012
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. I am from texas so added more jalapenos but only because they are mild now in winter. Also added another tomatoe (4 if it was full recipe). Might have been size of romas though. I think the fine dicing is critically important. Am thinking of adding cabbage to this recipe and serving as slaw with some additional tweaks. Very good and a bit different than the norm Read More
(5)
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Rating: 5 stars
09/20/2014
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 to be able to use them. Read More
(1)
Rating: 5 stars
07/12/2015
It was delicious. I didn't have pablano p Read More
(1)
Rating: 5 stars
01/09/2017
I use this recipe as a base for my mango salsa. So good! Read More
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Rating: 5 stars
06/13/2015
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. Subbing Anaheim's for the poblano chiles was good too. Jicama and the balsamic are the 2 keys to this fantastic recipe! Read More
Rating: 5 stars
07/20/2014
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. Read More
Rating: 5 stars
10/09/2020
Excellent! I added avocado, a little Balsamic Glaze, cracked pepper. It was really good and I will make it again. Read More