A Better Pico
People in Spain have been grating their tomatoes for pan con tomate for many generations. Same with Italians, to jumpstart their delicious long-cooked tomato sauces. We've applied the same technique to create a better pico; it is more like a paste and lends itself to being spooned on top of anything, from carne asada to eggs. The best part is that the salsa will stay in your taco and not all over your plate.
Ingredients
- •4 roma tomatoes (medium)
- •1 clove garlic (peeled)
- •0.25 cup white onion (minced)
- •3 tablespoons fresh cilantro (finely chopped)
- •3 jalapeños (stemmed and finely chopped)
- •0.5 teaspoon dried oregano
- •0.25 cup fresh lime juice
- •2 teaspoons sea salt
Instructions
- Using a cheese grater, grate the tomatoes one at a time over a bowl, preserving all their juices.
- In a skillet over medium heat, toast the garlic until the edges are lightly charred. Mince.
- In a bowl, combine the garlic with the onion, cilantro, jalapeños, oregano, lime juice, and salt. Serve immediately.
