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Added March 08, 2006 | Recipe #159078
Showing 1-3 of 3
on January 11, 2007
This is the closest recipe to what I use all the time. I don't measure, but proportionally, this looks right to me. Looking at your picture, I like to leave my tomatoes a bit chunkier. I generally leave out the jalapeno altogether, and sometimes add some fresh ground pepper and a little olive oil, but this is optional. To make guacamole, I just stir a few spoonfuls of this into a mashed avocado. It's like getting two dips for the effort of one! Perfect on plain cheese quesadillas.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 28, 2012
on January 01, 2010
I made this, with a few alterations (DH and DF are very spice-phobic) for last night's NYE dinner party. I used 8 roma tomatoes (because hothouse were over 2x the price per pound and don't pack the flavor punch of romas. I diced a bell pepper in place of the jalapeno and half a red onion in place of the small onion. It ended up making close to a quart (thank goodness because DH was hungry when we got home from work yesterday afternoon and we kinda attacked it). My mom LOVES pico, and this is the closest recipe I know of to one from Nicky's, a local Mexican restaurant chain. Needless to say, this is a keeper!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (586 g)
Servings Per Recipe: 1