1 ½poundsripe tomatoes, diced(equals bout 3 cups; use any medium to large size tomato you’d like!)
1medium-sized red onion, finely diced
2serrano or jalapeno chilies, finely diced (remove the seeds and pith)
1tablespoonfresh-squeezed lime juice
1tablespoonfresh cilantro or parsley
salt, to taste
Sprinkle the diced tomatoes with a few dashes of salt and put them in a strainer. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Don’t skip this step or you’ll get soupy pico!
Combine all of the ingredients in a bowl and mix well to combine.
Taste and season with additional salt, if necessary.
Refrigerate for an hour minimum before diving in to allow the flavors to meld.
*Strain over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili or tomato-based soup.Add any type of pepper you'd like! Go mild with bell pepper or try tossing in a poblano for a mild heat.