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Crazy Good Pico
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Chef :
Boca de FogoCrazy Good Pico
I’ve been making pico de gallo pretty much my entire adult life using Roma tomatoes. My friends all love the authentic taste of my pico and other salsas and hot sauces. However, recently I had this pico down in the San Diego area made with heirloom tomatoes. It will be very difficult going back to anything not heirloom from now on. Give it a try...you won’t be sorry. #worldonaplate #mymexican
Ingredient
1/4 cup
chopped white onion
3 tbs
diced fresh jalapeños
1 tbs
diced fresh habanero
3 tbs
finely chopped cilantro
1 tsp
Sea Salt
Cooking instructions
* Step 1
Pick out three different colored heirlooms which will make this presentation look amazing. Chop and dice as directed above and combine and refrigerate for at least one hour to let flavors meld.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
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