Pico so good-o!
I love to make Pico in the summer. The freshness of it all just screams summer at me. So get ready, here is the freshest pop o' Pico just for you!
So here is your cast of characters. Now, you can double this recipe and feed a crowd but here is what I do for my little family unit. Coarse sea salt, cilantro, red onion(swoon), 5 medium Roma tomatoes, 2 small jalapeños, a sprig of mint and a lonley lime. I know, you are saying, Mint? Whaaaatttt? I find that the mint helps cut some of the soapiness of the cilantro. Leave it out if you must but you will not taste it. It only acts as a soap softener!
First, you chop that glorious medium size red onion into small bits.
Now, CAREFULLY open up those small jalapeños and CAREFULLY seed and remove the white part, aka the membrane. I recommend using gloves because that hot stuff just has to wear off and will hurt when you scratch your eyes. I hear anyway, from a friend. :) Dice about the same size as the onions.
The mother of all cooking tomato, the Roma. It's not as fleshy as a regular tomato which makes it good for Pico. Cut those open and seed and dice just like the peppers.
Already a beautiful cast of characters, am I right?
Lastly, chop the mint(and cilantro unless you cheat like me and buy it already chopped). Juice and halve the lime. Add a pinch of salt and pepper as well as the mint and cilantro. Squeeze the whole lime on and mix!
It gets better the longer it sits! Serve with chips and guac or over tacos, eggs and whatever else you want. It is so versatile and adds a freshness kick to anything you can dream of.
- 2 Jalapeno Peppers
- 5 Roma Tomatoes
- 1 medium Onion
- 1 Juice of Lime
- to taste Salt and Pepper
- 2 tablespoons Cilantro
- 1 Tablespoon Mint