YUM! This is prolly the BEST pico I've ever had, yet alone made!!! Most pico's are almost bitter tasting because they call for waaay too much lime juice. This was near spot on! And, I think bioteacher is right.... Briefly marinating your onion / jalapeno mixture first is key. It allows the pungent onion to mellow out a bit. I also agree that hand-chopping your veggies is worth the extra effort. Paying careful attention to the chopping directions (i.e. finely chopping, dicing, etc.) is imperative - for example, finely chopping your onion and jalapeno pepper. Large chunks of both would overpower everything else. In addition to bioteacher's tips, I have a few to share myself. Both my hubs and I agree that this is MUCH better when served at ROOM temperature. I additionally feel (my hubs disagrees) that this is best when served FRESH. I didn't care for this nearly as much the second day. All in all, this is a great find on here and a definite keeper in my book! Thanks SO much for sharing your recipe with the AR community, thebioteacher! :-)
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YUM! This is prolly the BEST pico I've ever had, yet alone made!!! Most pico's are almost...