10ish pounds of firm romas 4 green bell peppers 6 jalapeños 3 small red onions 2 bunches of cilantro Two handfuls of fresh garlic Lawry’s garlic salt Fresh ground pepper 15 limes, juiced between both bowls
GreenSalsa96
How do you preserve or keep this multiple days?
PorcupineShoelace
I do a similar pico every year and yeah its a ton of knife work but thats what makes is special IMO.
My recipe is very diff tho.
6-8 Black Krim, 3 big yellow & 3 big red heirlooms, then half of a red onion, half a white onion, one bunch of cilantro, 4 wax peppers, 2 big Anaheims, 4 big poblanos, 6 jalapenos, 4 Serranos, lots of sea salt.
Will have to try it with limes I’ve never gone that way! I like a pepper forward – low onion flavor and hence the poblanos which really give it one.
3 Comments
10ish pounds of firm romas
4 green bell peppers
6 jalapeños
3 small red onions
2 bunches of cilantro
Two handfuls of fresh garlic
Lawry’s garlic salt
Fresh ground pepper
15 limes, juiced between both bowls
How do you preserve or keep this multiple days?
I do a similar pico every year and yeah its a ton of knife work but thats what makes is special IMO.
My recipe is very diff tho.
6-8 Black Krim, 3 big yellow & 3 big red heirlooms, then half of a red onion, half a white onion, one bunch of cilantro, 4 wax peppers, 2 big Anaheims, 4 big poblanos, 6 jalapenos, 4 Serranos, lots of sea salt.
Will have to try it with limes I’ve never gone that way! I like a pepper forward – low onion flavor and hence the poblanos which really give it one.