I tend to think of "pico" as having fresh tomatoes and hot sauce or picante as a cooked salsa using fire roasted or cooked tomatoes. At some Mexican restaurants in San Antonio, you will be offered both with your meal. When I saw some beautiful cherry tomatoes at a farmer's market, I knew exactly what to do with them. Make pico, of course! This is one of those sauces that gets better the longer it sits in the fridge.
Pico de Gallo
2 cups cherry tomatoes, washed, stems removed, chopped1 jalapeno, seeds removed and finely chopped1/4 cup onion, finely chopped2 cloves garlic, peeled and finely chopped1/4 cup cilantro, washed and finely choppedjuice of half of a medium size lime salt and pepper to taste Combine all ingredients into a bowl. *OR add ingredients into a food processor and puree until chunky*
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