Hang tight!
"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." — jeffandrobyn2
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12 roma (plum) tomatoes, finely diced
2 jicamas, peeled and finely diced
4 poblano peppers, finely diced
1 red onion, finely diced
6 jalapeno peppers, seeded and finely diced
3 tablespoons chopped garlic
4 limes, juiced
1/4 cup chopped fresh cilantro
3 tablespoons white balsamic vinegar
1/4 cup salt
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!
5 Ratings
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
* Percent Daily Values are based on a 2,000 calorie diet.
Miki's Jicama (Pico de Gallo Salsa)
Serving Size: 1/32 of a recipe Servings Per Recipe: 32 Amount Per Serving Calories: 30 Calories from Fat: 2
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