salsas
Pico de Gallo de Xoconostle (Guanajuato Xoconostle Pico)
Pico de Gallo con Xoconostle
A Guanajuato bajio classic that swaps tomato for xoconostle - the tart, ruby-fleshed wild prickly pear that grows on the hillsides of central Mexico. Crunchy jicama, the sour bite of xoconostle, jalapeno, and lime: this is the regional pico de gallo that actually accompanies grilled fish and seafood, not Tex-Mex chips.
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Prep
10 minutes
🔥
Cook
0 minutes
🍽
Servings
2 cups
📊
Difficulty
Medium
1 Ingredients
- 600 g jicama, peeled and cut in small cubes
- 4 xoconostles, peeled and finely chopped
- 3 tablespoons chopped spring onion (cebolla de rabo)
- 2 chiles jalapenos, seeded, deveined, and finely chopped
- 3 tablespoons fresh lime juice
- Salt to taste
- Dried oregano to taste
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#salsa#Guanajuato#fresh#Mexican#xoconostle#seafood