- 16 oz tomatoes (Roma or on the vine preferred)
- 5 oz jalapeños, seeds removed
- 8 oz red onions
- 1/2 tbsp kosher salt
- 2 oz lime juice
- 1 handful cilantro
- 1 handful scallions
Dice tomatoes, jalapeños and red onions. Mix together to incorporate. Add lime juice and salt. Let it soak in the liquids for 10 minutes.
While soaking, chop cilantro and scallions. Drain off liquids from the pico, top with or mix in cilantro and scallions, then serve.