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Pico de Gallo (roosters beak)
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    Pico de Gallo (roosters beak)

  • 6 navel oranges, peeled, sectioned, and chopped
  • 1 medium sized jicama*, peeled and chopped
  • Salt
  • Cayenne Pepper
  • 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) ;{)

    From: SBahrd@a-o.com (Stephen Tanner)
    Posted By: Stephen Tanner, Via: Chile Head Mailing List
    Post Date: Fri, 30 Jan 1998

    *BACK TO SALSA*







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