Pico and Tacos

I learned to make Pico a long time ago.  Its the most amazing stuff ever.  I prefer it over salsa any day of the week. I use it in tacos, add on top of chicken, even mix it in with some huevos in the morning.  YUM!  Super easy, makes a good size batch and if stored correctly ( I store mine in a glass mason jar) it stays fresh for a couple weeks.

1 red onion, finely chopped
6 tomatoes, seeded and chopped
1 bunch of cilantro, chopped
4 jalepeno peppers, finely chopped
The juice of one lime

Seed and chop your tomatoes.  Place in a bowl.  Add onion, cilantro and peppers.  Mix with hands to get it all incorporated.  Squeeze out the juice of the lime and mix with hands again.  Flavors always depend on the vegetables you're using, depending on the maturity of the vegetables, their breed, the time of year...etc.  So if you want a little more kick...add more pepper.  Not onion-y enough? You know the drill!

I use Pico to flavor the taco meat instead of seasoning from a package.  I think it tastes so much better and has more of an authentic flavor.  So, if you're making tacos, this time I did chicken tacos.  In a large skillet over medium heat, add two tblsps of EVOO with a few spoonfuls of the pico.  I assure you, its all the flavor you'll need! Occasionally, you'll be able to find enchilada queso or queso blanco.  I like to add that onto the tacos instead of the usual cheddar cheese.  Any kind of white queso is going to improve Mexican night at your house.  Guarnteed. 

Tonight I rolled these up and baked them to get all the cheese melted.  Not exactly a burrito, taco or enchilada....still...amazing.