Quarter & deseed tomatoes. Halve onion and peel, dice to about 1/4".
Halve jalapeno, removing ribs & seeds, dice to about 1/4".
Mix together in a large bowl. Salt & Pepper to taste
Add lemon & lime zest and lime juice to taste.
Add remaining dry spices to taste, (remember that flavors/heat may have some latency when tasting) Don't be too quick to add something before letting the palate absorb the true flavors for a moment or two.
Salt & pepper to taste.
Add Adobo in small quantities, tasting and checking for the consistency you want. You can adjust the heat with the chipotle powder and red pepper flakes.
After mixing, place Pico in a sealed bowl in the refrigerator for 30 minutes to allow the flavors to meld. (You may want to add salt or pepper to taste before serving)
Adjust any ingredient to suit your taste. Make sure to use coarse Kosher salt for the best flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 177.3mg||5 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 4.6g|
|Protein 1g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 26
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