"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Julie's Pico Recipe

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This recipe for Julie's Pico, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Richards-Rankin, TX


1 bag or container of cherry tomatoes
1 green bell pepper
1 orange bell pepper
1 red bell pepper
1 yellow bell pepper
2-4 cloves garlic
1 sweet onion
1/2-whole bunch of cilantro
1 Jalapeņo
1/4 cup lime juice
1 pkg. dry Italian salad dressing mix
Fiesta brand fajita seasoning to taste
salt to taste
garlic powder or onion powder to taste

Dice half of the tomatoes by hand. Put the other half in a food processor and pulse until finely diced with some juice. (Do not blend or you will have salsa instead.) Put in large bowl.
Pulse each color of bell pepper separately until finely diced. Add each color of bell pepper separately to tomatoes. (If you add them at the same time all of the colors will run together.)
Blend well the onion and garlic cloves and add to Pico.
Put cilantro and chopped and de-seeded jalapeņo into food processor and place lid on top. Press the blend button this time and stream in the lime juice in the opening on top of the food processor to reach the consistency of pesto. Add to the Pico. (If you do not have a lid to stream in lime juice just add it to the cilantro and jalapeņo and blend well with lid on.)
Add the dry Italian seasoning to the Pico and fold all together.
Add the other seasonings to taste. The amount will be different each time because your veggies will vary each time.

Personal Notes:
Personal Notes:
This is best if made the day before serving. Let it sit and marinade overnight in the fridge. This is also really good served with Tostitos Hint of Lime chips or Tostitos Hint of Jalapeņo chips. If you like a chunkier Pico, cut everything by hand.




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