For a colorful, tropical twist on this Mexican staple we add a little color, and a little heat(two things always prevalent in our tropical paradise). You’ll have plenty of options to satisfy your taste buds after an afternoon at the beach, but nothing’s quite as refreshing as some chips, and pico. The secret to our recipe is the variable chopping of the jalapeno. A loose chop for texture, and a fine dice to distribute the peppery flavor.
You will need:
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- 2-3 tomatoes
- 1 yellow bell pepper
- 1 green bell pepper
- 1/4 c cilantro
- 1/2 red onion
- 1 jalapeno choped
- 1/2 jalapeno finely diced
- 1 lime (juiced)
Chop everything up, place in a bowl, salt to taste and let sit for 10-15 minutes (get those juices flowing). This will give you 2-4 servings, scale accordingly. For a sweeter twist, try with some fresh mango mixed in.
