M made this after I was traveling and he meal planned for the week himself. I have to say, I was in for quite a treat! This is incredibly crisp and super spicy. This recipe made a huge bowl that we ate for dinner over grilled portobellos with enough for chips for the next few days.
1 medium jicama, finely diced
6 roma tomatoes, finely diced
1 yellow tomatoes, finely diced
6 oz mint, finely chopped
1 serrano, seeded and finely diced
1 jalepeno with seeds, finely diced
1.5 tbsp white vinegar
2 tbsp salt
1 scant tsp Pico de Gallo powder (dried chili and salt) or to taste
Combine all the ingredients and refrigerate for maximum spiciness.