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Jicama and Orange
Pico de Gallo
In Mexico is very popular to resort to the famous picos de gallo (as garnish or snack) during the warmer seasons of the year, due to all the freshness
that they provide.
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.
The nuances that the pico de gallo acquires with the jicama and the orange; are leant towards freshness and sweetness
but as typical Mexican salsa
it also has opposite flavors that come from the chili’s hotness and the acidic touch of the lime. Prepare it and delight yourself with all its flavors!
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.
1/2 Jicama (7 oz)
2 Oranges (17.6 oz)
1 Lime (1 oz)
1 Jalapeno Pepper (.5 oz)
1 Coriander sprig (.3 oz)
1 teaspoon of Chili Powder
1/4 tablespoon of Salt
1 Cutting Board
1 Mixing Spatula
1 Lime Squeezer (optional)
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.
Perform More Activities
- 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 –
The jicama and orange combination
also generate a very good salad.
Did you like the Pico de Gallo?
More Mexican Salsas
♪ Fought Chilies
♪ Adobo from Hidalgo
♪ Spices Recado
♪ Drunk Salsa with Tequila
♪ Citrus Vinaigrette