PICO DE GALLO : MEXICAN FOOD RECIPE
Here’s a creative twist on a traditional salsa fresca that uses jicama and oranges in lieu of tomatoes and cilantro. Serve with a large bowl of tortilla chips!
1 medium jicama
1 large orange
1 small yellow onion
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon medium-hot red chili powder
1⁄2 teaspoon dried oregano
1. Wash, pare, and chop the jicama into 1⁄2-inch chunks. Pare and section the orange, reserving the juice. Peel the onion and cut into 1⁄8-inch pieces.
2. Combine the orange and jicama in a medium-sized bowl. Pour the orange juice over the mixture. Add the onion, lemon juice, and salt. Stir until evenly mixed.
3. Cover and refrigerate for at least 1 hour before serving.
4. Sprinkle with chili powder and oregano before serving.