Ensalada Pico de Gallo

[kirra]

Ensalada Pico de Gallo

Ingredients:

l garlic clove, minced
l/4 cup olive oil
l jicama (about l pound)
2 large cucumbers (about l pound)
l/4 cup fresh lime juice
l small red onion, finely chopped
l/4 cup fresh lime juice
l pound oranges (seedless), mangos, or crisp tart apples, or 2 pounds watermelon or other melon
l tablespoon chile piquin or pure powdered red chile

Preparation:

Combine garlic and olive oil in small bowl; let steep about l5 minutes. Meanwhile, peel jicama and cut into thin slices or fine dice. Slice cucumber into thin rounds. Reserve. Combine lime juice, onion, and salt in small bowl. Let rest 5 minutes while you prepare the fruit.

Peel oranges, mangos, or apples. Core or seed as necessary and cut into fine dice, thin slices, or other preferred shapes. If using melon, scoop out flesh with melon baller or cut into any desired shapes.

Place fruit, jicama, and cucumber in salad bowl. Toss with powdered chile. Add garlic-oil and onion-lime juice mixtures and toss to combine thoroughly. Serve chilled.