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11/09/07 Tyler

Pico de Gallo Jalisco

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Pico de Gallo Jaliciense

This refreshing salad from the Mexican state of Jalisco is known as "pico de gallo."

The contrast of sweet fruit, crunchy jicama, tangy lime juice and a little touch of chile powder makes a delightful salad that can be served with chicken breast, steak, or fish dishes.

1 Large Jicama, peeled and cut into ¼ inch wide strips

3 Naval Oranges, peeled and sectioned with pulp and membranes removed

1 Large Cantelope, peeled, seeded cut into bite sized chunks

1 Large Honeydew Melon, peeled, seeded, cut into bite sized chunks

1 cup Fresh Lime Juice

2 Sprigs Cilantro, chopped

1 tsp. Sea Salt

1 Tablespoon Chile Powder (optional)

In a large glass bowl, combine jicama and fruit. Toss with lime juice, cilantro and salt. Refrigerate about one hour to allow the flavors to blend. Sprinkle the chile powder before serving.

!Buen Provecho!

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