My husband said, "This is a great pico." I said, "It's salsa cruda." He said, "In that case, it's not that great." I more or less concur with his assessment. As a dip for chips it's missing something (note: I think replacing the salt with an equal amount of chicken bouillon would improve it. Not terribly authentic, though). As a topping for tacos it's perfect. So as a compromise, I'm going to put it in "Black Bean and Salsa Soup", from this site, for dinner tonight. Thanks for the recipe! (Note: I whizzed mine in the food processor to get the pieces super fine. This makes it be over-juicy so you might want to drain it if that isn't ok for you. Before I put it in the food processor it was a fine texture, not too wet, not too dry.)
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My husband said, "This is a great pico." I said, "It's salsa cruda." He said, "In that case,...