Miki's Jicama (Pico de Gallo Salsa) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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:
12 roma (plum) tomatoes, finely diced |
2 jicamas, peeled and finely diced |
4 poblano peppers, finely diced |
1 red onion, finely diced |
6 jalapeno peppers, seeded and finely diced |
3 tablespoons chopped garlic |
4 limes, juiced |
1/4 cup chopped fresh cilantro |
3 tablespoons white balsamic vinegar |
1/4 cup salt |
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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