Miki's Jicama (Pico de Gallo Salsa)

Miki's Jicama (Pico de Gallo Salsa)

7
jeffandrobyn2 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."

Ingredients

45 m {{adjustedServings}} servings 30 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
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Reviews

7
  1. 11 Ratings

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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 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. ...