Pico De Gallo Jicama Appetizer Food

PICO DE GALLO

Steps:

• For the dipping sauce: In a small bowl, stir the soy sauce, vinegar and sugar until the sugar dissolves. Add sesame oil, scallion and ginger. Rest for at least 15 minutes before using.
• For the fruit and vegetables: Using a mandoline or a sharp knife, slice the pineapple lengthwise about 1/16 inch thick. Trim into rectangles no more than 5 inches long.
• Lay the jicama on its flat side and slice, with mandoline or knife, thin enough to curl. Trim into rectangles. Slice the carrot and cucumber to the same thinness, and trim to no more than 5 inches long.
• Roll the fruit and vegetables around your index finger to form small barrels, and divide equally, standing them upright, among four small plates. If desired, the barrels can be fastened with toothpicks or arranged on small bamboo skewers. Garnish with cilantro, and serve with dipping sauce.

PICKLED PICO DE GALLO JICAMA

Steps:

• Bring water, vinegar, pickling salt, Key lime juice, and pico de gallo seasoning to a boil in a saucepan; boil and stir until salt is dissolved.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jicama sticks and lime slices into hot, sterilized jars. Pour hot water-vinegar mixture into jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 10 to 14 days.

MIKI'S JICAMA (PICO DE GALLO SALSA)

Steps:

• 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.

JICAMA PICO DE GALLO

Steps:

• Combine all ingredients and toss well. Leave to rest for at least 15 minutes for flavors to develop.

PICO DE GALLO

Steps:

• Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

GINGER SHRIMP WITH PAPAYA PICO DE GALLO

Steps:

• For the shrimp: toss the shrimp with the olive oil, ginger, and a pinch of salt. Let stand for 10 to 15 minutes or longer in the refrigerator.
• For the Pico de Gallo: toss together the papaya, tomatoes, onions, serrano peppers (the more peppers, the more the heat, so act accordingly), cilantro, lime juice, and a pinch of salt. Set aside.
• To serve: Heat the grill and grill the shrimp until cooked through, about 2 minutes per side. Simply plate the grilled shrimp with a nice heaping teaspoon of the Pico de Gallo. The tomatoes and the papaya go smashingly well with the heat of the chili and the twang of the ginger. Once again...good stuff.

CREATE A MOUTH WATERING PICO DE GALLO | GREAT SALSA RECIPE

Steps:

• Toss together the jicama, lime juice, and salt. Let sit at room temperature for 1 hour, tossing occasionally. Add the diced oranges and cilantro and toss together. Allow chilling for several hours. (OK, I know you're impatient, let it sit for at least 15 minutes) Before serving, remove the salsa from the refrigerator and let it come to cool room temperature. Pour off any excess liquid into a small bowl and reserve for later use. Place the lettuce or greens on a platter and top with the Pico de Gallo. Serve at once. Note: Prepare this dish at least 2 hours before serving; it will keep in the refrigerator for a day.

JICAMA, CUCUMBER, AND PINEAPPLE SALAD (PICO DE GALLO)

Steps:

• Cut jicama, cucumber, and pineapple into sticks or slices about 2 inches long and 1/2 inch thick. Arrange on a platter. Squeeze lime over vegetables and fruit.
• In a small bowl, mix cayenne, paprika (or ground dried ancho chile), and salt. Sprinkle half the mixture over vegetables and fruit. Offer lime wedges and remaining chile salt to add to taste.

HOMEMADE PICO DE GALLO RECIPE

Steps:

• Wash the tomatoes, herbs, onions (after peeling), and peppers. Chop or dice, place in a bowl and set aside.
• Add the juice of 1 lemon or lime and the orange juice to the tomato mixture.
• Top with salt and Oregano.
• Mix all together. Serve with Tortilla chips. Best served if chilled after 1 hour in the refrigerator.

PICO DE GALLO (JICAMA APPETIZER)

Steps:

• Combine jicama, orange, lemon juice and salt. Chill thoroughly.
• Serve in cocktail glasses with a sprinkling of powdered chiles on top.

PICO DE GALLO

Steps:

• Roughly dice tomatoes, onions and cilantro and add to medium bowl. Finely dice jalapeño removing some seeds to lower heat level, if necessary. Add to bowl. Peel and crush garlic, roughly chop cilantro and add to bowl. Add lime juice. Salt and pepper to desired taste. Refrigerate until ready to serve, at least 1 hour.