Quick Notes: Pico isn’t really something that I would generally feel needs a recipe, but I remembered that there was a time when I, too, had to look up a recipe for it. I prefer romas for this recipe because I feel like they hold their shape well, but this is pictured with slicing tomatoes because….well, it’s January and the romas look like trash.

Ingredients

• 6-8 Roma tomatoes
• 1 Jalapeno (if you like it spicy, feel free to add two. This is pretty mild)
• 1/2 bunch of cilantro
• 1/2 red onion (white is fine, too)
• 2-3 cloves of garlic
• 1 shit ton of salt (preferably rough ground or sea salt)

Directions

1. Chop tomatoes, jalapeno and onion and add them to a medium sized bowl.
2. Remove stems from cilantro, chop and add to bowl.
3. Mince the garlic, add to bowl.
4. Salt the ever loving shit out of it. Really. It feels like a ton of salt. Keep tasting it and adding a bit at a time until it’s to your liking.
5. Let sit covered in the fridge overnight. Stir it a couple times throughout the sitting process to get all the flavors jiving. This isn’t completely necessary, but it makes it taste a million times better.
6. Taste it and realize you didn’t add enough salt, and then salt it again before serving.