The vegetables in Cairo taste. Everything is farm fresh carted in daily from the Nile farms. So pico is a favorite in our house as a side, snack and topping.
Serves: 6-8 guests
large mixing bowl
spatula or extra large spoon
10 medium, plump and firm tomatoes – washed, seeded and finely diced
4 colored peppers – washed, seeded and finely diced (I use a variety for esthetics)
1 large onion – washed and finely chopped
1 chili pepper – seeded and finely chopped (if you like to add heat)
1 lemon or 2 limes – juiced
1 bunch fresh cilantro – washed and chopped
cracked black pepper
For the pico:
In your mixing bowl, combine all the vegetables. Stir gently to completely mix. Add cilantro and stir. Pour lemon/lime juice. Stir. Crack salt and pepper over the bowl. Stir. Grab a chip and give it a taste. Add salt and pepper if needed.
Store in an air-tight container in the refrigerator until serving time. Can be made ahead but it best the same day.
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