Miki's Jicama (Pico de Gallo Salsa)

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.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 30 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 4 limes, juiced
• 1 red onion, finely diced
• ¼ cup salt
• 3 tablespoons chopped garlic
• 3 tablespoons white balsamic vinegar
• 12 roma (plum) tomatoes, finely diced
• 2 jicamas, peeled and finely diced
• 4 poblano peppers, finely diced
• 6 jalapeno peppers, seeded and finely diced

Recipe Instructions

Step 1

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.