As a young thing, I worked as a Salad Bar Manager in a grocery store just after moving from Nederland, Tx to the big ole city of Houston. Armondo, my boss asked me to prepare "Pico de gallo" with the old tomatoes that our customers wouldn't buy. "What?!" I'd never heard of such a dish. "You want me to chop up tomatoes, onion, cilantro and serano peppers and then people eat that?!" I had grown up just 88 miles from Houston and the closest thing to Mexican food I'd ever gotten was Casa Ole. Houston has better Mexican, Latin, Cuban, South American....you name it restaurants than anywhere I've eaten in Mexico or the US (that I've been to anyway).
So, tonight I bit right into a sweet Texas 1015 onion and my whole life passed before me. 1015s taste as close to candy as an onion can get and mixed in my mango pico, well it was truly orgasmic. Grandmas and aunts would freeze them in bunches and use them in their holiday dishes they're so good. This recipe is basic Pico de gallo but with mango and jicima and Texas 1015s. Great on fajitas, as a salad with cucumber, or straight out of the bowl with chips!
Chopped Ripe Tomatoes - 8
Texas 1015 onion - (or white onion, Vidalia onions a great substitution)- 1 or 2
One Medium Jicama - peeled and chopped (The jícama [hee-kuh-muh, hik-uh-] (or yam bean) plant is a vine native to the tropical Americas . The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles that of a raw potato or pear. The flavour is sweet and starchy, reminiscent of some apples. It is usually eaten raw, sometimes with salt, lemon or lime juice and powdered chili.
3/4 cup Cilantro - chopped
2-3 Serrano peppers chopped - or jalapenos chopped to taste
1 big mango. Peeled and chopped
Juice of 1 fresh squeezed lime.
I prepare this the night before serving and add chopped avocado just before eating.