Recipe - Pico De Gallo (Roosters Beak)

6 Navel oranges; peeled,
sectioned, and chopped
1 md Sized jicama*; peeled and
chopped
Salt
Cayenne Pepper

I agree with Rich. Real Mexican "Pico de Gallo" is a very simple recipe
using ground dried chiles as a condiment with various fruits. One of the
simplest is found in "The Complete Book of Mexican Cooking" by Elizabeth
Lambert Ortiz, copyright 1965 by The Conde Nast Publications Inc. It goes
as follows:

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) ;{)

Posted to CHILEHEADS DIGEST V4 #296 by SBahrd@ao.com (Stephen Tanner) on
Jan 30, 1998