by Waverly
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my 48 recipes »
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A&M's Testing Notes:
Expand CollapseWaverly's Notes:
Expand1 fresh jalapeno or 2 serrano peppers, stemmed, seeded and chopped Ask a question about this ingredient
1 clove garlic, peeled and finely chopped Ask a question about this ingredient
1 pound fresh ripe tomato, any type Ask a question about this ingredient
1/3 cup cilantro, roughly chopped Ask a question about this ingredient
1/2 cup white or red onion, chopped Ask a question about this ingredient
1 tablespoon fresh lime juice Ask a question about this ingredient
1/4 cup jicama, cucumber, or ripe mango peeled and chopped (optional) Ask a question about this ingredient
1 avocado, pitted, peeled and chopped (also optional) Ask a question about this ingredient
Combine all ingredients in a covered storage container. Cover and refrigerate.
Ask a question about this stepAdd a dollop to anything and you'll soon want to eat it with everything.
Ask a question about this stepThank you. Pico is always good to have around - it is very easy to make and it really does go with anything.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Love this!