4 Jalapeño or 6 Serrano chiles, finely diced (Serrano is 3-5x hotter than Jalapeño) 6 Ripe Roma tomatoes, finely diced 1 Onion, finely diced 3 Tbsp finely diced fresh cilantro leaves Juice of one lime 2 tsp salt 1 tsp garlic powder Combine and refrigerate for 6 hours before serving, stirring hourly.
My wife makes "Dragon's Breath" chili - 2 jalapenos, 3 poblanos, 3 anaheim peppers, 3 habaneros, 2 tsps cayenne, along with pound of chorizo sausage, amongst a lot of other stuff. Love me some heat.
You should try it with Habanero. The apricot flavor of the chile's flesh would be a nice addition. The only chiles I would avoid in this recipe is poblano/pasilla variety. Too fibrous in a raw dish.
Your pico recipe is spot on. Most people forget the cilantro. It also make a good additive to everything from queso to burgers and stew. Thanks for sharing. Sent from my iPhone using Tapatalk
Once you make your own Pico you won't like the stuff you get in the grocery store anymore. So much more flavor when you make it and eat it that day.
Ooohhh.... thank you! This sounds yummy. Question... you're talking fresh chilies, right? Not dried or canned.
I use fresh jalapenos. I de seed and cut out the veins then dice them up. If you want more heat dice them up with the seeds in them.