Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 pound peeled jicama
1 rinsed cucumber (12 oz.)
1 pound peeled and cored fresh pineappple
1 lime
1/2 tsp. cayenne
1/2 tsp. ground ancho chile


Cut the jicama, cucumber and pineapple into sticks or slices about 2″ long and 1/2″ thick. Arrange the ingredients on a platter, and squeeze the lime over the vegetables and fruit.

In a small bowl, mix the cayenne, ground dried ancho chile and salt, and sprinkle half the mixture over the vegetables and fruit. Offer lime wedges and the remaining chile salt to add to taste.

Yields about 12 servings.

Recipe from Sunset Magazine, October 2004.