Prep 2 mins
Cook 0 mins
This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon, mango, pineapple and coconut prepared this way.
- 3 cups chopped jicama
- 2 cups chopped oranges
- 4 tablespoons fresh lemon juice
- powdered pequin chile
- Combine jicama, orange, lemon juice and salt. Chill thoroughly.
- Serve in cocktail glasses with a sprinkling of powdered chiles on top.
I had jicama that had to be used fast and this fit the bill - I did not use the chili powder but added it my small dish of coucous and chicken breast
Dbf and I enjoyed this light little salad before dinner. So easy to put together and cutting it in cubes made it easy to eat. After one bite we looked at each other and said, "this is good!"