Pico de Gallo Jicama Appetizer

9
Servings
5m
Prep Time
3h
Cook Time
3h 5m
Ready In


"This is NOT the salsa known as Pico de Gallo. Adapted from Elena's Secrets of Mexican Cooking. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon, mango, pineapple and coconut prepared this way. Cook time is chilling time. If you can't find the powdered pequin chile, use any kind of powdered chile you like."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (98.9 g)
  • Calories 40.1
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1.9 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.2 g
  • Protein - 0.7 g
  • Calcium - 25.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 32.9 mg
  • Thiamin - 0.1 mg

Step 1

Combine jicama, orange, lemon juice and salt.

Step 2

Chill thoroughly.

Step 3

Serve in cocktail glasses with a sprinkling of powdered chiles on top.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

5 star all the way. This is so attractive and refreshing. Perfect Summer appetizer/salad. When I served it in individual dishes I drizzled a bit of tequilla over it. This will be made again & again

(21 Jun 2015)