Miki's Jicama (Pico de Gallo Salsa) Recipe

Recipesfull introduces to you: Diabetic Recipes. (Miki's Jicama (Pico de Gallo Salsa) Recipe). A great 'salsa' NOT BLENDED! Chunky, crisp, and yummy! Buy some freezer containers, this recipe makes A LOT, or share with friends. I once could not find white balsamic vinegar and used the dark without any problems. Freezes well.

Brief

Prep 45 mins

Total: 45 mins

Servings: 32

Yield: 1 gallon

Miki's Jicama (Pico de Gallo Salsa) Recipe

Ingredients

12 roma (plum) tomatoes

finely diced

2 jicamas

peeled and finely diced

4 poblano peppers

finely diced

1 red onion

finely diced

6 jalapeno peppers

seeded and finely diced

3 tablespoons chopped garlic

4 limes

juiced

¼ cup chopped fresh cilantro

3 tablespoons white balsamic vinegar

¼ cup salt

Banana and Peanut Butter 4-Ingredient 'Ice Cream'

Diet and Healthy

Directions

Step 1

Toss diced tomatoes jicamas poblano peppers red onions and jalapeno peppers with garlic lime juice cilantro white balsamic vinegar and salt together in a large mixing bowl.

Nutritional Information

Miki's Jicama (Pico de Gallo Salsa) Recipe

Servings Per Recipe:32

Calories: 29.5

% Daily Value *

Protein: 0.9g 2%

Carbohydrates: 7g 2%

Dietary Fiber: 3g 12%

Sugars: 2.2g

Fat: 0.2g

Vitamin A Iu: 288IU 6%

Niacin Equivalents: 0.5mg 4%

Vitamin B6: 0.1mg 7%

Vitamin C: 24.3mg 40%

Folate: 14.3mcg 4%

Calcium: 14.7mg 2%

Iron: 0.5mg 3%

Magnesium: 10.9mg 4%

Potassium: 169.4mg 5%

Sodium: 5.2mg

Calories From Fat: 1.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.