Miki's Jicama (Pico de Gallo Salsa) Recipe - Allrecipes.com
Miki's Jicama (Pico de Gallo Salsa) Recipe
  • READY IN 45 mins

Miki's Jicama (Pico de Gallo Salsa)

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
ADVERTISEMENT
  • PREP

    45 mins
  • READY IN

    45 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

May 09, 2012

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

 
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!

 

8 Ratings

Dec 05, 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

 
Sep 20, 2014

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 to be able to use them.

 
Jul 20, 2014

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 "jar salsa" when we have "make your own taco" night. Everyone loves it, and I hardly ever have leftovers. Everyone consumes the rest by scooping tortilla chips in the bowl! Although there is a lot of chopping, the final product is worth every bit of it.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 30 kcal
  • 1%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 877 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Pico de Gallo

See how to make a simple and super-fresh Mexican salsa.

Cinco de Mayo Salsa Cruda

See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.

Salsa de Tomatillo

A simple, authentic green salsa with tomatillos, onions, cilantro, and garlic.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States