Pico de gallo (roosters beak)

Yield: 1 Servings

Measure Ingredient
6 \N Navel oranges; peeled, sectioned, and chopped
1 medium Sized jicama*; peeled and chopped
\N \N Salt
\N \N Cayenne Pepper

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@... (Stephen Tanner) on Jan 30, 1998

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