*See photos in the post for how to easily seed a tomato. I just use a spoon to scrape out the seeds. This will leave you with the meat of the tomato that you will then chop up for the recipe. Seeding the tomato will insure your pico does not get too watery.
*I like to use kosher salt for this recipe because the flavor is not as sharp as table salt. If you use table salt, you'll need less, maybe 3/4 teaspoon, but start with 1/2 teaspoon and add more to taste.
*If you like a hotter salsa, leave the seeds and ribs on the jalapeno or pick a hotter pepper, like a serrano.
Recipe from Food Network
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