This weekend I was thrilled to reintroduce myself to fresh pico!
I have not made it in what seems like forever.
Probably since I don’t eat chips, or maybe because we didn’t grow our own tomatoes this year.
Either way, it has been way too long.
6 medium Heirloom tomatoes (I had red, yellow and orange, so pretty!)
1/2 organic onion finely diced
1 large jalapeno deseeded and finely chopped (It was very mild and fine for kids. For more kick add another jalapeno)
Lots and lots of organic cilantro
Generous sprinkle of sea salt
Juice of two limes
We ate if for dinner with steak and for breakfast over eggs. Delish!
Funny how I used to think I needed a chip as a vehicle for foods like pico and now I realize a fork works just fine!!