Miki's Jicama (Pico de Gallo Salsa)

Miki's Jicama (Pico de Gallo Salsa)

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jeffandrobyn2 0

"A great 'salsa' NOT BLENDED! Chunky, crisp, and yummy! Buy some freezer containers, this recipe makes A LOT, or share with friends. I once could not find white balsamic vinegar and used the dark without any problems. Freezes well."
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45 m servings 30 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 30 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Toss diced tomatoes, jicamas, poblano peppers, red onions, and jalapeno peppers with garlic, lime juice, cilantro, white balsamic vinegar, and salt together in a large mixing bowl.


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

I didn't have white balsamic vinegar so I just omitted it...it still turned out great! Love the crunch of the jicama!

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. ...

It was delicious. I didn't have pablano p

Really tasty, a little bit sweeter than typical pico. Watch out, it makes a ton...enough for a VERY LARGE party! I cut the ingredients in half second-time-around for a better amount-result. Subb...

Awesome pico....have been making this for several months. I sized it down to 8 servings which makes about a quart. It keeps well in the frig for at least 3 weeks (the longest we have been able...

Excellent recipe - thank you! It was so nice to be able to find a good salsa recipe that you can freeze. Our garden produced tons of Roma tomatoes this season so we were looking for a recipe t...

This is a fantastic pico de gallo! The Jicama stays crunchy forever, and absorbs the flavors of the other ingredients. I make half the recipe, for my family of 10, and serve it up in place of "...

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