José Andrés’ Pico de Gallo
Updated June 11, 2024
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6tablespoons light soy sauce
- 2tablespoons red or black Chinese vinegar
- 2teaspoons sugar
- 1teaspoon toasted sesame oil
- 1small scallion, thinly sliced
- 1small knob ginger about 2 inches long, peeled and cut into thin sticks
- 1pineapple, peeled, quartered lengthwise, and trimmed of core
- 1large jicama, peeled and halved root to stem
- 1large carrot, peeled
- 1seedless cucumber (with peel)
- 1 to 2tablespoons cilantro, basil or mint, finely chopped, for garnish
For the Dipping Sauce
For the Fruit and Vegetables
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
Cooking Notes
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