Vegetables Recipes - Pico de Gallo Recipe

Ingredients 

• juice of 4 limes

• 1 teaspoon sea salt

• 1 small jicama

• 4 small oranges

• 1/2 red onion, thinly sliced into crescents

• 1/2 cucumber, thinly sliced

• 4 tablespoons extra-virgin sunflower oil

• fresh cilantro sprigs, to garnish

• 1/4-1/2 teaspoon chimayo powdered chili

Serves 6 as an appetizer

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Method:

1. Combine the lime juice and salt in a small bowl. Peel the jicama, cut into quarters, and slice thinly into segments. Cur the longer segments in half Add to the bowl with the lime juice, toss, and leave to stand.

2. Using a sharp knife, cut a horizontal slice from the top and base of the oranges to expose the flesh.  Remove the peel and pith by cutting downward, following the contours of the fruit.

3. Slice down between the flesh and membrane of each segment, and ease out the flesh.

4. Put the oranges, onion, and cucumber in a serving bowl. Add the jicama and lime juice mixture, and the oil. Chill thoroughly.

5. Toss again and garnish with cilantro and powdered chili just before serving. A nice touch is to dip one end of a few jicama pieces into the bright red chili powder.

Note: There are different versions of this colorful Central Mexican dish. It is typically made with jicama, cucumber, succulent slices of fruit, and fiery red chili powder. If you don't have any jicama, use two or three crisp tart apples instead. You can use ordinary chili powder instead of chimayo.