In a food processor, pulse onion, garlic, cilantro, and jalepeno until finely diced. Add to a medium sized bowl. Next, pulse the tomatoes until they are small chunks. Add tomatoes to onion mixture. Add in lime juice, salt, pepper, and cumin. Stir together and adjust seasonings to taste.
You can choose to chop everything by hand, or take the easy way out like I did, and use a food processor. If you do use the fp, just be careful to not over process it, unless you want a really runny pico. I prefer the pico to be chunky.
Pico is good on a variety of things. Obviously chips and veggies, but also omelets, salads, chicken, and fish. Try making your own. It is just so easy and the flavor is fantastic and so fresh. Once you’ve made the basic recipe, you can make a bunch of different varieties of it. Mango and Strawberry pico are two of my favorite twists on this recipe.
I’ve got some pretty fun things coming out of the oven this week including a Pesto Zucchini and Goat Cheese Gallete and a Nutella Smore Pizza. I can’t wait to share the recipes with you! Hope you had a great Monday!