Miki's Jicama (Pico de Gallo Salsa) recipe

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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
¼ cup chopped fresh cilantro
3 tablespoons white balsamic vinegar
¼ cup salt

Nutrition Info

29.5 calories
carbohydrate: 7 g
cholesterol: : -
fat: 0.2 g
fiber: 3 g
protein: 0.9 g
saturatedFat: : -
servingSize: -
sodium: 5.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 gallon

Recipe Note

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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