Pico

I needed a snack for the football games this past Sunday. I looked around at all of the produce on the kitchen counter and bam, Pico was in our future. I had huge jalapenos (future post for chocolate covered jalapenos - coming), fresh local tomatoes and a huge bunch of cilantro. I only made a small amount since I like Pico at room temperature. Feel free to double or triple this to feed a crowd.

• 1 large tomato
• 1 Roma tomato
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• 1 large jalapeno, seeded, deveined and minced
• 1 teaspoon kosher salt
• 1/2 lime, juiced

Chop the tomatoes over a bowl to catch the juice. Add chopped tomatoes and the rest of the ingredients to the bowl.

Give it all  a good stir and let sit for about an hour for the flavors to marry. Serve with tortilla chips, jicama slices or on your favorite Mex or Tex/Mex food. This dip had such a fresh, delicious flavor we devoured it that afternoon.