Photo: Markus Spiske
Miki's Jicama (Pico de Gallo Salsa)
10 ingredients
45 min
1 gallon
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
179
Calories
5g
Protein
1g
Fat
42g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes