Jun 20, 2010

Pico de gallo

Pico de gallo.  Yeah, this usually means some combination of tomato, onion, and sometimes something vaguely hot; often jalapeno.  It's usually boring and comes off more as a salsa that someone forgot to blend than anything else.

This is not the pico de gallo I grew up with.  Not even close.  What I know, as far as I can tell, is all New Mexico.

  • Four fine chopped clementines (or equivalent amount of orange; the clementines are nicely sweet though)
  • One medium jicama, cubed up into something like 3/8 inch chunks
  • One generous handful of parsley (replace with cilantro if desired), choppped
  • Red pepper flakes to taste
  • Optionally, you could add some lime juice.  I'm personally not a fan, especially if you've already used clementines -- there should be more than enough liquid in there already.
I suggest taking the amount of red pepper flakes up or down depending on how much the pico is supposed to be a cooling agent for other foods.

Toss all that around and it's ready to serve.  If you've never used jicama you're in for a real treat.

And for goodness' sake, don't use tomatoes.

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