Because several have asked for a recipe, I’m sharing this but it really isn’t a recipe. There are real recipes on the internet.
Pico
The ingredients are:
- tomatoes, chopped, I leave the seeds and juice in there. I use half Roma and half slicing type tomatoes.
- onions – however many you want, chopped as finely or coarsely as you want.
- jalapeno peppers – I do remove the seeds. Chop as finely or coarsely as you want. Some are hotter than others!
- cilantro – however much you want. I always want a LOT and Vince wants none so I usually divide the contents before adding the cilantro.
- Salt to taste
- Lime juice to taste
That’s it! It will keep several days in the fridge.
For the batch shown above, I think I used about 9 or 10 tomatoes, one very large sweet onion, 4 jalapeno peppers (these were medium hot) and a bundle plus part of another bundle of cilantro. I added the juice of 3 limes but the limes I’m buying this year are about as dry as a bone. I did not add salt since I was freeze drying it. I will add salt when I rehydrate it.
I eat it on everything. Vince hardly eats it. He prefers the salsa you buy in a jar. I put it on eggs, dried beans, especially black eyed peas, meats, avocados . . you name it and if I have pico, I put it on there.
Gary Hebbert says
I make this just about every week…minus the cilantro and I leave the seeds in the jalapenos. 🙂 It is so good on everything and anything.
Nelle Coursey says
How does it do when you rehydrate it?
Jeri Niksich says
I put my like in the microwave for about 40 seconds for medium sized lime. It makes a lot of juice that’s easy to squeeze out.
Judy H says
When I make pico I usually make a huge bowl – the biggest in my cabinet. It’s gone in a flash. I’m the same way – if I know it’s there, I’m going to eat it and add it to everything. Since we’re trying to be diet conscious, we use jicama instead of chips. My son used to eat it like crazy, too. We all love pico, though.