Summer Pico

This time of year I tend to make up stuff that uses a LOT of whatever I have on hand and is easy to use in dinners and snacks. This is one of those perfect recipe that can turn my countertop from a mess of overwhelming veg to a tidy container and a three meal plan. Really any and every variety of ingredient can be used, it will just change the flavor a bit. Sweet peppers or spicy, red onion or yellow, zucchini or squash, big tomato or cherries, all of it works and it is always delicious. Start with equal parts as the recipe suggests, but if you loooove squash add more, likewise with tomatoes or peppers. Seriously, try to screw it up. You just can’t.

  • One each of tomato, cucumber, pepper, squash, diced and seeded as necessary
  • 1 onion diced
  • juice of 3 limes
  • ½ cup cider vinegar
  • 1 bunch chopped cilantro

Mix all your chopped veg in one bowl, and whisk the cilantro, lime juice, and cider vinegar in a smaller bowl. Combine the two bowls and toss to coat. Cover and let sit overnight in the fridge so all the flavors marinate together.

Use it as a dip for chips, to top some grilled chicken or fish, mixed in with some cooked pasta for a crisp salad, and try your own ideas. Keeps for about a week in a tightly lidded container.

By | 2016-02-16T11:44:43+00:00 February 16th, 2016|Recipes|0 Comments