Miki's Jicama (Pico de Gallo Salsa) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 5, 2012
I really liked this recipe. I made 1/4 of recipe as i did not need too much. Still had left overs from side dish. I served with grilled chicken but would be great with tilapia or fish tacos. I am from texas so added more jalapenos but only because they are mild now in winter. Also added another tomatoe (4 if it was full recipe). Might have been size of romas though. I think the fine dicing is critically important. Am thinking of adding cabbage to this recipe and serving as slaw with some additional tweaks. Very good and a bit different than the norm
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: May 21, 2012
I didn't have white balsamic vinegar so I just omitted it...it still turned out great! Love the crunch of the jicama!
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Photo by Lauren

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Fort Gordon, Georgia, USA

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Reviewed: May 9, 2012
Lasts several weeks in the fridge. Could not find White Balsamic Vinegar, had to use dark, tasted fine, maybe not as pretty though.
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