Xoconostle Pico de Gallo
Xoconostle - also known as sour prickly pear - is an unusual cactus fruit that adds a sour punch to this attractive, out-of-the-ordinary pico de gallo recipe that also features fresh jicama and serrano pepper.
Ingredients
- 2 xoconostles skinned, seeded, and diced small
- 1/4 cup jicama diced small
- 1/4 cup red onion finely diced
- 1 serrano pepper seeded, finely diced
- ½ tsp dried oregano
- 1 Tbs minced fresh wild bergamot leaves (optional)
- 2 Tbs lime juice
- 1/4 tsp salt
Instructions
- To skin xoconostles, start by slicing off the stem end and the broad, flat end opposite it. Then slice the fruit in half and scrape out the seeds and red pulp at the center. Next, use a small, sharp pairing knife (preferably one with a downward-curving tip) and carefully cut the thin skin away from the flesh. I usually start by freeing all of the exposed edges, and then working my way inwards. You should be able to remove the skin in a single piece without too much trouble. Once the xoconostles are peeled, dice them and place them to a bowl.
- Add all remaining ingredients to the bowl and stir until thoroughly combined.
- This will be ready to serve imeadieately. This will keep in the refrigerator for several days without sacrificing quality, but the color from the red onion will start to bleed and turn the entire mixture pink after the first day or so. If you are aiming for the best presentation, this is best used shortly after preparing it.
Notes
- Unless you are in Texas or other southwestern states near Mexico, xoconostles probably won't be particularly common. Here in the Chicago area, Tony's Fresh Market has been stocking them regularly, but we have not spotted them elsewhere. Mexican grocery stores and markets with a wide array of "specialty" produce will probably be your best bets on tracking these down. Unfortunately, there simply is nothing else that can substitute for these.