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.
I had to Google it and I feel shame.
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.
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.
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?
Mash it down and drain it out I guess.
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.
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. : (
(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.
Cumin, eh?
Chopped black olives would probably go good in it.
I don't like the aftertaste of pickled jalapenos. Fresh ones would work.
The thing is with pickled Jalapenos they have less ass burn.
Fresh ones you have to take the seeds out or more ass burn.
(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.