Pico de Gallo

By Carla

From chef Maneet Chauhan, executive chef of Vermilion restaurant in Chicago. Recipe printed in Saturday April 12, 2008 Wall Street Journal.

Ingredients

• 1 medium tomato, seeded, diced
• 1/4 cup peeled, diced red onion
• 1/4 cup peeled, diced jicama
• 1/4 cup peeled, diced unripe mango
• 1/4 cup peeled, diced cucumber
• 1/4 cup cilantro, chopped
• Juice from 1/2 lime
• 1/2 tsp salt

Details

Servings 4

Preparation

Step 1

Mix all ingredients together in a medium bowl. The dish can be refrigerated, covered, for up to 4 hours before serving. If you 're making it ahead of time, add salt just before serving.