Pico de Gallo Jicama Appetizer
Recipe: #19582
June 15, 2015
Categories: Salads, Orange, Appetizers, Jicama, Mexican, Southwest, 5 Ingredients Or Less, 5-Minute Prep, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Vegetarian, Hot Peppers, more
"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 is 9 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting jicama, look for a firm, heavy and unblemished one.
- If you can't find powdered pequin chile, you can substitute with any other kind of powdered chile.
- Substitute mango for oranges: Mango has a sweet and tart flavor that pairs well with the lemon juice and jicama, making for a more complex and interesting flavor profile.
- Substitute cayenne pepper for powdered pequin chile: Cayenne pepper is more widely available than pequin chile, so this substitution makes the recipe more accessible to a wider range of cooks.
Fruity Pico de Gallo Jicama Appetizer Combine jicama, oranges, pineapple, mango, and coconut. Chill thoroughly. Serve in cocktail glasses with a sprinkling of powdered chiles on top.
Grilled Shrimp with Mexican Spices: Grilled shrimp with Mexican spices is the perfect accompaniment to this Pico de Gallo Jicama Appetizer. The smoky, spicy flavor of the shrimp contrasts with the sweet, refreshing flavor of the jicama, oranges, and lemon juice. The combination of flavors will make for a delicious appetizer that's sure to be a hit!
Grilled Corn with Lime and Chili: Grilled corn with lime and chili is the perfect accompaniment to this Pico de Gallo Jicama Appetizer. The zesty, spicy flavor of the grilled corn pairs perfectly with the sweet, refreshing flavors of the jicama, oranges, and lemon juice. The combination of flavors will make for a delicious appetizer that's sure to be a hit!
FAQ
Q: How long should I chill the mixture? A: Chill thoroughly for at least 2 hours.Q: Can I freeze the mixture?
A: Yes, you can freeze the mixture for up to 3 months. Make sure to thaw it in the refrigerator before using.
1 Reviews
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Fun facts:
The jicama used in this recipe is native to Mexico and is a popular ingredient in Mexican cuisine. It is believed to have been cultivated by the Aztecs before the arrival of Spanish conquistadors.
The Taqueria Pico de Gallo restaurant in Tucson, Arizona, which inspired this recipe, is owned by the Grammy Award-winning Mexican-American singer, songwriter and actress, Lila Downs.