José Andrés’ Pico de Gallo
Updated June 10, 2024
Michael Temchine for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
FOR THE DIPPING SAUCE
6 tablespoons light soy sauce
2 tablespoons red or black Chinese vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 small scallion, thinly sliced
1 small knob ginger about 2 inches long, peeled and cut into thin sticks
FOR THE FRUIT AND VEGETABLES
1 pineapple, peeled, quartered lengthwise, and trimmed of core
1 large jicama, peeled and halved root to stem
1 large carrot, peeled
1 seedless cucumber (with peel)
1 to 2 tablespoons cilantro, basil or mint, finely chopped, for garnish
Nutritional analysis per serving (4 servings)
65 grams carbs; 285 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 19 grams fiber; 894 milligrams sodium; 6 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE DIPPING SAUCE
- Step 1
For the dipping sauce: In a small bowl, stir the soy sauce, vinegar and sugar until the sugar dissolves. Add sesame oil, scallion and ginger. Rest for at least 15 minutes before using.
- Step 2
For the fruit and vegetables: Using a mandoline or a sharp knife, slice the pineapple lengthwise about 1/16 inch thick. Trim into rectangles no more than 5 inches long.
- Step 3
Lay the jicama on its flat side and slice, with mandoline or knife, thin enough to curl. Trim into rectangles. Slice the carrot and cucumber to the same thinness, and trim to no more than 5 inches long.
- Step 4
Roll the fruit and vegetables around your index finger to form small barrels, and divide equally, standing them upright, among four small plates. If desired, the barrels can be fastened with toothpicks or arranged on small bamboo skewers. Garnish with cilantro, and serve with dipping sauce.
Private Notes