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

    Real Mexican "Pico de Gallo" is a very simple recipe using ground dried chiles as a condiment with various fruits.

  • 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: "The Complete Book of Mexican Cooking" Elizabeth Lambert Ortiz, copyright 1965 by The Conde Nast Publications Inc.
    Posted By: SBahrd@a-o.com, Stephen Tanner
    Post Date: Fri, 30 Jan 1998

    *BACK TO FRUIT SALSA*







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