Tuesday, January 22, 2013


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.


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