Originally Posted by deguerre
Beautiful John! What ratios are you using in your pico?
I usually just wing it, but here's the approximate recipe:
8 Roma tomatoes, seeded and diced to 1/4"
1 large Yellow sweet onion, diced to 1/4"
2 Jalepenos, seeds and veins removed, minced (more to taste)
1/2 cup Cilantro, chopped fine
2 tsp Kosher salt
1 tsp Granulated garlic
2 Large limes, juiced
Mix the whole mess together and refrigerate at least two hours before serving.