Ingredients
Method
Preparation
- Cut the tomatoes in half and scoop out the watery seed pockets with a spoon.
- Dice the tomato flesh into small, even pieces and drop them into a mixing bowl.
- Finely dice the white onion, and toss into the bowl with the tomatoes.
- Slice the jalapeño lengthwise, remove the seeds and membrane, then mince finely and add to the bowl.
- Mince the garlic cloves and add to the bowl with the other ingredients.
- Roughly chop the cilantro and sprinkle over the mixture, then squeeze the lime juice and add salt.
- Gently stir everything together until evenly combined, then let the bowl sit for about ten minutes before serving.
Notes
Store leftover pico in a glass container with a tight lid for up to 3 days. Avoid freezing, as the vegetables will become mushy.