1. Diced up all your vegetables very fine (slice extremely thin before using the dicer)
2. Use a plastic container, not a metal bowl, mix all ingredients together.
3. transfer to a clean Cambro, label and refrigerate for service.
4. Ideally, the Pico is better on the second day once its had time to stew and marinate, try to make early in the day or be one day ahead with prep.
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