José Andrés’ Pico de Gallo

Name: José Andrés’ Pico de Gallo
Total time: 25 min
Yield: 4 servings
Ingredients: 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; 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

Recipe from José Andrés

Adapted by Glenn Collins

Updated June 11, 2024

José Andrés’ Pico de Gallo — Michael Temchine for The New York Times

Total Time: 25 minutes
Rating: 3(17)
Comments: Read comments

Featured in: A Vegas Wedding for China and Mexico, Under the Chef José Andrés

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

For the Dipping Sauce

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

For the Fruit and Vegetables

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

For the Dipping Sauce
1. 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.
2. 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.
3. 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.
4. 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.