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It's the duck tape of the culinary world.
Put it on your hotdog.
Put it in your scrambled eggs.
I usually heat pre-cooked shrimp in butter with garlic powder and onion powder. I want to save my remaining butter for a baked potato later, so I substituted pico this time.
Good stuff, Maynard.
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I had to Google it and I feel shame.
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The little tub I got this time is labeled salsa. I guess you could call it restaurant style salsa, but it looks like spicy pico to me.
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It's the only true salsa TBH.
The thick saucy stuff is not salsa, it's more like spicy pasta sauce.
I mean I'd still eat it but it ain't genuine salsa.
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Technically, pico de gallo has no juice in it at all. But how are you gonna get rid of all the tomato juice in real life without it being a pain in the ass to make?
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Mash it down and drain it out I guess.
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You're supposed to remove the seeds and pulp, and chop the skin and solid part. But still, there's gonna be some residual juice. Oh, and some people specify roma tomatoes, but I think most producers use ordinary tomatoes.
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I love pico. I make a pretty good pico too. I'll share the stats:
Diced up tomatoes. However much you want - usually three medium sized romas.
Diced up white onion. Equal to OR 1/2 as much as the amount of tomato.
Finely chopped cilantro. As much as you like but usually 1 - 2 TBSP will do it.
Juice from 1/2 a lime.
Optional dash of salt
And the kicker:
A tiiiiiiny almost undetectable pinch of ground cumin. Mix & chill for an hour.
Now, you caaaannnn fuck with jalapenos - fresh OR pickled, but I don't.
My 20's were spent eating them by the 1/2 dozen at every meal.
I also drank vodka straight from the bottle... nearly every night...
My insides can't do no GOTdamn peppers no more. : (
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(03-18-2023, 02:46 PM)user328 Wrote: I want to save my remaining butter for a baked potato later, so I substituted pico this time.
Put it on your buttered baked potato and melt some seriously sharp Vermont cheddar on it.
There's no way you can go wrong with pico.
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Cumin, eh?
Chopped black olives would probably go good in it.
I don't like the aftertaste of pickled jalapenos. Fresh ones would work.
03-20-2023, 02:36 PM
The thing is with pickled Jalapenos they have less ass burn.
Fresh ones you have to take the seeds out or more ass burn.
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(03-20-2023, 10:55 AM)user328 Wrote: Cumin, eh?
Chopped black olives would probably go good in it.
I don't like the aftertaste of pickled jalapenos. Fresh ones would work.
Yeah, just a hint really does something to it. Brings it together nicely.
I LOVE black olives, but I've never thought to try putting them in pico. Might be good!
I've always loved both, but leaned towards the pickled ones. Sometimes they can have
a bit of a funky aftertaste though. Usually the mild ones.
