This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon, mango, pineapple and coconut prepared this way.

Ingredients

8 serv.

chopped jicama3 cups
chopped oranges2 cups
fresh lemon juice↗4 tablespoons
salt↗
powdered pequin chile↗

Step-by-step instructions

1
Combine jicama, orange, lemon juice and salt. Chill thoroughly.
2
Serve in cocktail glasses with a sprinkling of powdered chiles on top.

Source: food.com

Original recipe ↗

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