Pico De Gallo (roosters Beak)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 6 | Navel oranges, peeled | |
| sectioned and chopped | ||
| 1 | Sized jicama*, peeled and | |
| chopped | ||
| Salt | ||
| Cayenne Pepper |
INSTRUCTIONS
I agree with Rich. Real Mexican "Pico de Gallo" is a very simple
recipe using ground dried chiles as a condiment with various fruits.
One of the simplest is found in "The Complete Book of Mexican Cooking"
by Elizabeth Lambert Ortiz, copyright 1965 by The Conde Nast
Publications Inc. It goes as follows: Mix the jicama and oranges
together, and season with salt and cayenne to taste. Very tart
cooking apples may be substituted for the jicama, although the results
may be less than perfect, since jicama has a unique flavor that is not
easily duplicated. I tried this recipe, substituting Jim Campbell's
apple smoked habinero powder for cayenne and it tasted great. (Usual
disclaimers apply) ;{) Posted to CHILE-HEADS DIGEST V4 #296 by
SBahrd@a-o.com (Stephen Tanner) on Jan 30, 1998
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”
Nutrition (calculated from recipe ingredients)
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Calories: 487
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 1007.5mg
Potassium: 2062.5mg
Carbohydrates: 116g
Fiber: 26.7g
Sugar: 72.5g
Protein: 16.5g