Miki's Jicama (Pico de Gallo Salsa)

Miki's Jicama (Pico de Gallo Salsa)

4 Reviews 1 Pic
  • Prep

    45 m
  • Ready In

    45 m
jeffandrobyn2
Recipe by  jeffandrobyn2

“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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Ingredients

Adjust Servings

Original recipe yields 1 gallon

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Directions

  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 (4)

Rate This Recipe
jeffandrobyn2
10

jeffandrobyn2

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

Lauren
7

Lauren

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

PSOCH
2

PSOCH

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

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 30 cal
  • 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 7 g
  • 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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