Refreshing Citrus Salsa - Pico de Gallo Style Recipe
Tossin' up a Citrus-Infused Pico de Gallo
Craving something fresh and zesty? Dive into the tropical twist on the classic Pico de Gallo with this jicama, citrus, and apple-filled version! Here's your guide to creating this finger-lickin' delight.
- Yield: 6-8 cups
- Difficulty: A snap!
- Estimated Time: 30 minutes
Gather Your Ingredients
- 1 Jicama, peeled and cut into 1" x 1" squares, 1/4" thick
- 4 large Navel Oranges, 2 for peel and segments, another 2 for juice
- 4 large Lemons, 2 for peel and segments, another 2 for juice
- 4 Limes, 2 for segments and juice, another 2 for peel only
- 2 Ruby Red Grapefruit, 1 for segments and juice, another for peel only
- 2 large Granny Smith Apples
- 2 Red Delicious Apples
- 2 Serrano Chillies
- 1 tsp Salt
Let's Pico, Pico, Pico!
- Throw the jicama into a large bowl.
- Cut the citrus segments into 1/3rds and plop 'em into the bowl.
- Add the freshly squeezed juice to the bowl.
- Slice the serranos thinly and include them.
- Sprinkle salt in and mix vigorously. Refrigerate to chill to perfection. Ready for your next barbecue!
Note: This jicama-citrus Pico de Gallo offers an exotic take on classic Pico de Gallo. Savor it with tortilla chips, or elevate tacos, grilled meats, or fish. Keep it chilly and enjoy!
- This Citrus-Infused Pico de Gallo, yielding 6-8 cups, uses Granny Smith Apples and Red Delicious Apples, perfectly complemented by the segments and juice of Navel Oranges, Lemons, Limes, and Ruby Red Grapefruit.
- To ensure proper nutrition and a balanced flavor, the recipe also includes instructions to add a teaspoon of salt to the mixture, which contains segements of peeled Serrano Chillies.
- Tossed with the peel of further citrus fruits, this gallo recipe will provide a fresh and zesty accompaniment to your barbecue, following the provided instructions for segmenting and juicing the citrus fruits and the careful steps for combining the ingredients in the bowl.
