We have so many tomatoes and jalapenos in the garden that we decided to make a couple of summertime picos today. Coming from a small town in Indiana, nothing says summer like fresh garden maters. My pal Mitch has been making this mango one often and I crave it all of the time, so we decided to make one of each.
Here is what you need for the fresh tomato pico:
- 6-8 freshly grown tomatoes (depending on how large they are) seeded and chopped
- 2-3 jalapenos (or any other garden peppers you may have handy) seeded and chopped.
- 1/2 large red onion finely diced
- 3 garlic cloves finely chopped
- handful of cilantro chopped
- the juice of 2 limes
- dash of Tapatio (because what is not better with Tapatio?)
- salt to taste
You just toss all of the ingredients in a bowl, squeeze in the lime, season, and mix. It’s best to put it in the refrigerator for a couple of hours and let the flavors marinate. Speaking of bowls…I recently got rid of all of our mismatched Tupperware and bought a few sets of these Frigoverre glass bowls with air-tight lids from Crate and Barrel and am just over the moon about them. They were sups affordable Not only can you can use them for leftovers, but they come in various sizes and are great for prep, storage, and also look good as serving dishes. I highly recommend them. But, back to business…
Here is what you need for the mango pico and the same rules apply as the tomato one:
- 1 large mango
- 2 jalapenos seeded
- 1/2 red onion diced
- handful of cilantro chopped
- the juice of 2 limes
I think this one would be so fantastic on fish or on chicken tacos. Now all we need are some yummy frozen margaritas:)
I, of course, need to leave you with a sweet photo of the Luna girl as she has been such a good girl all day…Isn’t she a sweet baby? Apparently, cooking can wear a girl out!
