A classic Mexican salsa made with a handful of fresh ingredients, this a quick and easy recipe that can pack a bunch of flavor into any dish it is served with. Pico is also a great summer recipe for the home gardener with lots of tomatoes and onions on hand.
1) As always, when cutting hot peppers, I recommend wearing a glove and immediately washing your hands after cutting them.2) If you’re not a fan of cilantro, or have the “soap gene”, feel free to scale back or omit the cilantro. I think most recipes call for a ½ cup because that’s roughly the amount of chopped cilantro you get from the size of the bunch most stores sell it as. Scale the amount back to as little as 1-2 tablespoons if you’re not a big fan, and if you just cannot eat it at all, try a combination of chopped fresh parsley and basil as a substitute (I wouldn’t recommend just parsley alone however). Just for the record, I am not a fan of cilantro myself, and I scale back to 1-2 tablespoons when I make it this for myself.3) White onion is traditional, but feel free to use any onion you usually prefer. Several restaurants I worked at used red onion in theirs and I’ve used sweet onion before too, with extra jalapenos.4) Non-reactive mixing bowls are best for fresh fruit and vegetables. I'm not a huge fan of glass mixing bowls because of their weight, but I like to keep a large 4-5qt one handy for recipes like this.