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Chava's Pico de Gallo
Pico de Gallo as prepared in Jalisco
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INGREDIENTS
1/2 | jicama, cut into thin strips |
1/2 | cucumber with skin, cut into thin strips |
1 | mango, cut into thin strips |
1/2 | onion, diced |
1 | orange, halved and cut into thin slices |
1 | orange, only juice |
a little | coarse sea salt |
1 | lime, only juice |
| chile de arbol, coarsely ground |
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PREPARATION
Mix all ingredients well. Serve pico de gallo cold as a refreshing appetizer.
Our wine suggestion:
A glass of tangy white wine, a Mexican beer, or of course a good Tequila.
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© Julia Etter & Martin Kristen, 1997-2022
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