Fresh Homemade Pico
Perfect for Cinco de Mayo or any gathering.
Serve with coconut oil–baked tortilla chips (Jackson Honest is a personal favorite) or thick cucumber slices.
Feel free to adjust the ingredients to suit your family’s taste.
Ingredients:
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped hothouse cucumber
- 3 cups chopped tomatoes on the vine
- 1/2 cup finely chopped sweet red onion
- 4–5 large garlic cloves, minced
- 1 or 2 fresh jalapeños, seeded and finely chopped (omit for no heat)
- 1 bunch cilantro leaves, chopped
- 2 fresh limes, juiced
- Sea salt and freshly ground black pepper, to taste
Instructions:
Combine all ingredients gently in a bowl. Taste and adjust seasoning, lime, or jalapeño amount as desired.
For best flavor, cover and let the pico sit at room temperature for 20–30 minutes to allow the flavors to meld.
Serve spooned over eggs, grilled chicken, or fresh salads, or simply enjoy with chips or cucumber slices.
Store leftovers covered in the refrigerator for 2–3 days.
Enjoy!
❤Rachel
Fresh Homemade Pico
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Ingredients
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped hothouse cucumber
- 3 cups chopped tomatoes on the vine
- 1/2 cup finely chopped sweet red onion
- 4–5 large garlic cloves, minced
- 1–2 fresh jalapeños, seeded and finely chopped (optional)
- 1 bunch cilantro, chopped
- 2 fresh limes, juiced
- Sea salt and freshly ground black pepper, to taste
Instructions
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Gently combine all ingredients in a bowl and taste for seasoning.
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Cover and let the pico rest at room temperature for 20–30 minutes to enhance the flavor.
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Serve over eggs, grilled chicken, salads, or with chips and cucumber slices.
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Store covered in the refrigerator for 2–3 days.
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