Author Notes
This recipe is a big hit with my whole extended family. We have several family members who typically never allow a fresh cut tomato to touch their lips, yet those same folks forget their tomato aversion whenever they eat this pico.
We most commonly serve this pico on tacos, but it also performs well as a colorful dip alongside corn tortilla chips. —Tezo
Ingredients
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4
tomatoes
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1
purple onion
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2
bunches of scallions
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2
packets of fresh basil
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1
can of black olives (optional)
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2 tablespoons
dried oregano
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2 teaspoons
tabasco sauce
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2 tablespoons
red wine vinegar
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2
limes
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kosher salt & black pepper, to taste
Directions
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Dice tomatoes, onion, scallions, and basil, and toss with remaining ingredients. Allow to sit in fridge for an hour before eating, for best infusion of flavors.
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