To craft this crowd-pleaser, you only need to mix chopped tomato, white onion, cilantro, and green chiles - usually serranos or jalapeños - and season with fresh lime juice and salt.
To lift your pico to higher heights, you need to give it time. This salsa gets better after it sits for a while, which allows the flavors to marry as the acid and salt macerate the ingredients.
After about 20 minutes, your pico will be in perfect shape for serving. However, keep in mind that after a couple of days, the cilantro will wilt, and the tomato will lose its vibrant color and crunch.
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