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Mandarin
Pico de Gallo

The pico de gallo salsa is a perfect preparation to make good use of almost any fresh ingredient that we have in the fridge.

With a base of tomato, onion and chili – the possible combinations are almost limitless. In this recipe mandarin is added that gives a sweet and citrus exquisite flavor, which counters with the freshness of the cucumber and the jicama (other very interesting ingredients that are used in the recipe). In this way the mandarin pico de gallo fills of unique flavors and textures.

It is a perfect recipe to accompany a grilled fish , a grilled chicken breast or almost any dish with pork. But it can also serve us as snack next to some garlic shrimps.

About the Recipe

To make the pico de gallo you are only going to work a bit but everything is easy to make.
The mandarin has to be cut in a very special way, we recommend using a small and sharp knife.
The mandarin is a winter fruit therefore from November to February is the best time to prepare the salsa.
Use extra virgin olive oil so the salsa will have a better flavor.
The preparation time is of 15 minutes.
With this recipe you will get 2 cups.

Ingredients

1 Mandarin (5.9 oz)

1 Serrano Pepper (.4 oz)

1 Tomato (7 oz)

1 Lime (1 oz)

1/2 Cucumber (5.6 oz)

1/4 of a Jicama (2.6 oz)

1/2 Red Onion (2.6 oz)

1 Coriander sprig (.3 oz)

3 tablespoons of Extra Virgin Olive Oil

1/2 tablespoon of Salt

Cookware

2 Bowls

1 Chopping Board

1 Balloon Whisk or Fork

1 Mixing Spatula

1 Peeler

1 Knife

1 Lime Squeezer (optional)

Directions

Cut Many Ingredients

Dice 1/2 red onion and 1 tomato; upon completion put them in a bowl and reserve.
Finely chop 1 serrano pepper and 1 coriander sprig; then pass them to the bowl and reserve.

If you want a less spicy pico de gallo, remove the seeds and the veins of the serrano pepper.

Peel 1/4 of a jicama.
Dice the jicama that was peeled, put them in the bowl and reserve.
Peel 1/2 cucumber, cut it lengthwise and remove its seeds.
Dice the cucumber with the one you worked, put them in the bowl and reserve.

Work with the Mandarin

Peel 1 mandarin, making sure of removing the pith, then separate the segments.
Remove the skin and the seeds of the mandarin segments that were separated.
Cut into small chunks the mandarin segments with the ones you worked and put them in the bowl with the other ingredients; then set aside.

Mix the Ingredients

Put in another bowl:

The juice of 1 Lime.
3 tablespoons of Extra Virgin Olive Oil.
1/2 tablespoon of Salt.

Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated.
Pour the dressing that was beaten in the bowl over the other bowl, where the mandarin pico de gallo is.
Mix very well the mandarin pico de gallo with a mixing spatula.