Guest guest Posted August 25, 2006 Report Share Posted August 25, 2006 Jicama Pico de Gallo Medium jicama, peeled and finely diced, about 2 cups 1/4 cup fresh lime juice Salt to taste 2 navel oranges, sectioned and diced, seeds removed Pure ground piquin chile powder to taste (not prepared chile powder). Substitute another ground red chile if you do not have piquin chiles 2 Tbs chopped fresh cilantro 1 head leaf lettuce or 2 cups fresh field greens 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 to chill 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. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
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