Ingredients
Scale
- 1 1/4 lb fresh ripe tomatoes, finely diced
- 1 medium white onion, finely diced
- 2 medium jalapeños, stemmed, seeded and finely diced
- 8 sprigs cilantro, leaves only and minced
- 1 1/2 Tbsp fresh lemon juice
- 1/2 tsp. salt, to taste
Instructions
- In a large bowl, combine the tomatoes, onion, jalapeños, and cilantro. Drain off excess juice, leaving no more than 1/3rd of the mixture covered in liquid.
- Add the lemon juice, then salt to taste.
- Mix well and refrigerate, covered, for 1 hour to overnight.
- Serve cold, same day if possible, with a slotted spoon.
Notes
Campari tomatoes are preferred, but use any kind you can find.
Try to get a uniform, fine dice for the tomatoes, onion and jalapeños- about 1/4″
This recipe is for a mild pico. For a spicier pico, skip seeding and use whole chopped jalapeños and look for peppers with striations.
See post for serving suggestions and tips.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: No Cook
- Cuisine: Tex Mex
- Diet: Vegan
