You’re looking at these pictures and I know what you’re thinking: “But, I can’t have tomatoes!” And that is where I have you wonderfully fooled. This wonderful low potassium recipe will make you forget that tomatoes ever existed in pico de gallo. This recipe is sans-tomatoes. Nada. Zip. Zilch. I was cooking up a southwestern tilapia one night and had some leftover jicama. I also happened to have a plethora of peppers from an extremely good deal I stumbled upon at the store earlier this week. Since my husband doesn’t care for raw tomato anyways, I thought I’d see how a red pepper pico de gallo would turn out. I popped all the ingredients in the food processor and lamented a little bit that I didn’t have a jalapeno (which would’ve made an excellent addition.
- ½ cup jicama
- ½ cup cilantro, loosely packed
- ½ cup white onion, chopped
- ¼ cup lime juice
- 1 cup red pepper
- ¼ cup olive oil
- 2 teaspoons sugar
- ¼ teaspoon salt
- Jalapenos or hot sauce to taste
- Place all ingredients in food processor and chop. Serve with low sodium corn chips (preferably phosphate free) or as a substitute for salsa
Two words: Utterly astonished (that isn’t what you thought I was going to say, is it?). This recipe is not only good but it is almost a perfect match to a real pico de gallo. I’ve made A LOT of pico de gallo in my day. I live in Texas after all. To me this tasted almost exactly the same as any pico de gallo I’ve ever made.
Why does it work? Pico de gallo has some strong flavors, primarily cilantro which is the true hallmark of the dish. The tomatoes, or in our case red pepper and jicama, provide the canvas for the cilantro and other flavors like garlic and lime to shine through. With the lime juice I was also able to significantly cut back on the salt in this recipe without feeling like I did any flavor damage. Quite honestly, I may just start making pico de gallo with red peppers from now on.