Name: Miki's Jicama (Pico de Gallo Salsa) recipe
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;¼ cup chopped fresh cilantro;3 tablespoons white balsamic vinegar;¼ cup salt

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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 ¼ cup chopped fresh cilantro 3 tablespoons white balsamic vinegar ¼ cup salt

Nutrition Info

29.5 calories carbohydrate: 7 g cholesterol: : - fat: 0.2 g fiber: 3 g protein: 0.9 g saturatedFat: : - servingSize: - sodium: 5.2 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 gallon

Recipe Note

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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