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Jicama and Orange
Pico de Gallo
As typical pico de gallo all its ingredients are cut into small chunks although in this recipe we have 2 ingredients that are not usually seen in this type of preparation – the jicama and the orange.
About the Recipe
- In this recipe first you have to cut many ingredients and then everything is easy to make.
- In order to buy an excellent jicama, just make sure that it doesn’t have soil and that its skin doesn’t have cracks.
- This preparation will take you 10 minutes and then it is left refrigerating 15 minutes.
- The recipe is for 2 cups.
Ingredients
Cookware
Directions
Cut Some Ingredients- Remove the veins and the seeds of 1 jalapeno pepper.
If you want a spicier pico de gallo, don’t remove neither the veins nor the seeds of the chili. |
- Finely chop the chili with the one your worked and 1 coriander sprig; upon completion put them in a bowl and reserve.
- Peel 1/2 jicama.
- Cut into small strips the jicama that was peeled and put them in the bowl; then set aside.
- Peel 2 oranges, making sure of removing the pith, then separate the segments.
- Remove the skin and the seeds of the segments of the oranges that were separated.
- Cut into small chunks the segments of the oranges with the ones you worked and then put them in the bowl along with the other ingredients.
- Also add in the bowl:
- The juice of 1 Lime.
- 1 teaspoon of Chili Powder.
- 1/4 tablespoon of Salt.
- Mix very well the jicama and orange pico de gallo, with a mixing spatula.
- Put in the fridge the bowl and leave the jicama and orange pico de gallo resting for about 15 minutes, so the flavors mix.
– Other Combination –
♪ Adobo from Hidalgo
♪ Spices Recado
♪ Drunk Salsa with Tequila
♪ Citrus Vinaigrette