I learned how to make this in way-south Texas near the border in the early '80s. WHAT A REVELATION...! I was helping to make gallons and gallons of it for a big "turning 40" party of someone a friend knew. Only difference from this recipe was serrano peppers rather than jalapeno (and fewer of them since they are so much hotter than jalapeno) and we just used white or yellow onions. The lady who taught me and who lived there in Brownsville told me that in the summer she would make a big batch in a big bowl and that would be all she ate for a week.
Thank you☺Had this as a side dish at restaurants, and never made it before. This recipe/technique is so good, I substituted French shallots for red onions (just extra-fine dice), and it still tastes amazing! 11/10 will make again and again😋
Super helpful. I am so envious of you living where you can get fresh jalapenos! I am inspired by how dedicated you are to your health and the health of the planet. That is a time-consuming task for only five days' worth of food.
I wish I liked pico so much but I hate every ingredient in it. But I love your veggie scraps stock. I make that about once every 10 days and use it in everything!
Your prepping and cooking tips are awesome! I watch a lot of professional chefs on tv and you are right amongst them...I learn a lot of useful things from you, and on top of all that you are very entertaining! Thanks!!
This might not make sense to you but it would be helpful to know what veg scraps go into the stock bowl and what goes into the trash bowl. I am trying to figure out how to make the stock and not sure what to keep and what to throw out.
Onions are great but you don't want the bitter peel. Most other things are fine. I have some other videos on youtube about veggie stock if you search well your world veggie stock.
Picked up all of the ingredients. Only made 1/2 of it as the rest will go toward the salsa tomorrow. Tasted fresh & great. Now to find some more peppers for the salsa. I e only been able to find jalapeños and tomatillos. Any suggestions? If not, I’ll try to hit a Mexican store.
It is clearer in some newer videos. You will get the hang of it in a hurry. I usually just leave out the onion peels (bitter) and the jalapeno guts (spicy). Etc
May i share a trick to save your knife’s blade? Please use always eye back of the knife to pick up your food or to push it away from the cutting board.
After you jar it you just put it in the fridge? does it last ok by the 5th day? Also do you have a video on your rice, potato mixture that I say in the previous video about what you eat in a day? Thanks!
I need to make a video for the rice and potato and beans, it was just thrown together. I would say 5 days for the pico is just about the max before it starts to get a little soggy.
I think of salsa as wetter, more blended, but lots of people consider them the same thing. Salsa in spanish translates to "sauce", so anything saucy could be a salsa.
Question- have you tried freeze drying this, and if so, how does it come out? And with or without the lime? Also - I buy freeze-dried lime (True Lime or True Lemon on Amazon). I wonder if you could freeze dry it yourself?
I haven’t tried freeze drying pico but you definitely can. I doubt it would rehydrate to be the same freshness, probably more salsa-like. You can freeze dry lime juice too of course.
Take it outside.... let it air out while chopping, we also use an induction burner outside to cook some of the Really hot peppers, otherwise you can't see or breathe in the house for quite awhile.
Looks great, but I have to admit, I'm surprised to see you use jarred garlic instead of fresh. I find fresh garlic tends to keep well, and is relatively inexpensive.
Stephanie Bates I have been WAITING for someone to call me out on that! I totally agree. I have been so LAZY with my garlic. You have motivated me to get with it!! Hilarious. There was a time when I refused to use the minced garlic. So happy you called me out on this 🤣🤣💋
Love it! I am definitely going to incorporate this in my life haha! but if you did decide to use the whole tomato and have it a little juicer... that would be okay??? well going to make a small batch right now as I am making a new recipe which will go great with this!!
When you talk about eating your pico with a quart of beans do you mean green beans, or something like red kidney beans? Glad I was watching to see what you meant by two heaping "spoons full" of garlic. You're not talking teaspoons!
They are pretty spicy. If you want mild, I would suggest some sort of larger green pepper, like an Anaheim or Hatch chili, something mild but still a nice latin-ish flavor.
Do you eat potato skins? I use peeled potatoes because I can prep for a few days ahead by keeping them in water. Will not eating the skin hinder any weight loss?
That's not a weight loss thing. I know some people don't eat the skins when non-organic just to limit pesticide exposure. Either way has no bearing on weight loss or calorie density of the potato itself.
+oxdramaxclubxo I save the onion peels, tomato guts, cilantro stalks, a couple lime peels, maybe a couple jalapeño guts but not many because the broth is too spicy.
Your fingers must have burned after deseeding and dicing 11 jalapeños without gloves on. For me, better to do with plastic gloves. If not, just be warned not to put your fingers in your eyes or on other sensitive membranes after cutting up jalapeños.
Yup, I ate it today. I put in beans, potatoes, rice and then just add spices, like cumin, turmeric, garlic, onion powder, cardamom, or just do curry, crushed red pepper, or chili powder or cayenne. Sky's the limit. Enjoy
Recipe: (25-30) Roma Tomatoes diced, (2) bunches of cilantro chopped , (1.5) red onions diced, (11) jalapeños diced, (2) heaping tablespoons of crushed garlic, (6) limes juiced.
Ms_Nicole_Leo thank you❤️🙏🏼
I learned how to make this in way-south Texas near the border in the early '80s. WHAT A REVELATION...! I was helping to make gallons and gallons of it for a big "turning 40" party of someone a friend knew. Only difference from this recipe was serrano peppers rather than jalapeno (and fewer of them since they are so much hotter than jalapeno) and we just used white or yellow onions. The lady who taught me and who lived there in Brownsville told me that in the summer she would make a big batch in a big bowl and that would be all she ate for a week.
Recently became vegan and I stumbled upon your channel and it's awesome!! My favourite so far!! Made this Pico and love love love it!! Thank you!
Aw thank you! Really appreciate that!
Rose leroux are you still vegan after a year? I just became vegan also and love this channel 😊
Thank you☺Had this as a side dish at restaurants, and never made it before. This recipe/technique is so good, I substituted French shallots for red onions (just extra-fine dice), and it still tastes amazing! 11/10 will make again and again😋
Love your system, 3 bowls, 1 for freezing, 1 for. Composting, one for ME!!!!
Exactly! My freezer is full of frozen food scraps and it is time to make some veggie stock.
Super helpful. I am so envious of you living where you can get fresh jalapenos! I am inspired by how dedicated you are to your health and the health of the planet. That is a time-consuming task for only five days' worth of food.
I love how you're always thinking consciously about the environment, animals, and your health! GREAT VID!
I'm glad it is obvious that I am thinking that way. My life pretty much revolves around it.
I just found your channel. I subscribed and look forward to watching!
Well Your World Yay! 🌿😘
We love pico! Caught your tip about the tomatoes and will change over to doing that. GREAT video!!!
Wow! You're my pico inspiration 🌶
that is a hell of a compliment! Thank you!
Hi Dillon, I made pico and has it with my daal, amazing taste .... loved it, thanks so much for ur wonderful healthy recipes.
I wish I liked pico so much but I hate every ingredient in it. But I love your veggie scraps stock. I make that about once every 10 days and use it in everything!
Your prepping and cooking tips are awesome! I watch a lot of professional chefs on tv and you are right amongst them...I learn a lot of useful things from you, and on top of all that you are very entertaining! Thanks!!
DAYUM that looks good, I have a pico thing too 👌🏽💚
We ALL have a pico thing, many just don't know it yet.
I love the way you work with food. It's so artistic ❤️❤️
Aw thank you. Dang I was slow chopper back then ha ha
Add diced Mango. Yummy
I'd like to see a video of your book collection you have on your counter. 👍🏻
Oh nice catch. Ya ok, I will do that. Thanks!
How did I miss this ?!? Thank you ! Need to do this, as well !! {Jack} :)
Yup get on it!
Thank you I didn’t know Pico.
I love when you say pico😊
🙋💃😀...thanks for the pico recipe 👍
WOW thank you ....great video lesson very appreciated
Wow awesome, and so glad you compost. It makes me cringe seeing people throw food in the trash.
Yes I also save those veggie scraps for free homemade veggie stock! 😊
Hell YEAHH!
I have to have pico on hand every day too!
Great video 👍
I use that garlic, love it
Vanessa Anderson finally someone is on my side!! 😆
Awesome video!!! Making this tomorrow!!!
Sherismiley yes!
This might not make sense to you but it would be helpful to know what veg scraps go into the stock bowl and what goes into the trash bowl. I am trying to figure out how to make the stock and not sure what to keep and what to throw out.
Onions are great but you don't want the bitter peel. Most other things are fine. I have some other videos on youtube about veggie stock if you search well your world veggie stock.
Thanks I will check them out, I was mostly wondering about the onion skins. Good to know.
Looks delicious!
I love pico! I would probably use less cilantro personally, cause I'm not a huge fan of cilantro haha
Some like it with basil, or just leave out the cilantro and add cumin for that additional herb flavor, yum
Parsley is nice, too--maybe a mixture with some Mexican oregano sometimes ...
I personally sub parsley for any cilantro I see in a recipe. I love the freshness that parsley has.
You have us hooked on pico 😊
Ha! I just caught the title in my side-eye and thought it said "How to make FRESH POO"... When I caught it I said to myself, "Eat PICO" lol.
I LOVE pico but always use Serrano’s instead of jalapeños. I like it super spicy!
Picked up all of the ingredients. Only made 1/2 of it as the rest will go toward the salsa tomorrow.
Tasted fresh & great.
Now to find some more peppers for the salsa. I e only been able to find jalapeños and tomatillos. Any suggestions? If not, I’ll try to hit a Mexican store.
Ya I think the mexican store will be great if you have access to one! Thank you for trying it.
Making this today. Thanks
I couldn't tell which scraps you were saving for broth!
It is clearer in some newer videos. You will get the hang of it in a hurry. I usually just leave out the onion peels (bitter) and the jalapeno guts (spicy). Etc
How’d you hurt your fingers? Love your videos. Wish I had a greenhouse or sunny
garden.
Great video!
🍽
May i share a trick to save your knife’s blade? Please use always eye back of the knife to pick up your food or to push it away from the cutting board.
I’ve tried that trick but I prefer the blade. 🙂 Thanks for watching!
Another great video!!!!
Thanks, happy vegan.
After you jar it you just put it in the fridge? does it last ok by the 5th day? Also do you have a video on your rice, potato mixture that I say in the previous video about what you eat in a day? Thanks!
I need to make a video for the rice and potato and beans, it was just thrown together. I would say 5 days for the pico is just about the max before it starts to get a little soggy.
Love it!
Now THAT is a Serious knife.
So what's the difference between pico and salsa?
I think of salsa as wetter, more blended, but lots of people consider them the same thing. Salsa in spanish translates to "sauce", so anything saucy could be a salsa.
Do you have any recommendations for a substitute for the cilantro?
Question- have you tried freeze drying this, and if so, how does it come out? And with or without the lime? Also - I buy freeze-dried lime (True Lime or True Lemon on Amazon). I wonder if you could freeze dry it yourself?
I haven’t tried freeze drying pico but you definitely can. I doubt it would rehydrate to be the same freshness, probably more salsa-like. You can freeze dry lime juice too of course.
The Cheese Sauce sounds good, except for the cayenne and other hot seasonings. Do you have a more bland version for sale?
How long will pico last in the jars? Can they be frozen?
What do you do with all these tomato cores? Hope you don't throw them away.
what do you do with the "insides" of the roma tomatoes? seems a shame to throw out that good stuff!
I use them to make sauce or to make veggie stock.
Dillon - that knife is awesome!!! What is it?
Got a pepper burn after cutting the jalapeño for pico - how do you avoid it?
Rite of passage. Welcome home. If you do it every week you start to acclimate.
Take it outside.... let it air out while chopping, we also use an induction burner outside to cook some of the Really hot peppers, otherwise you can't see or breathe in the house for quite awhile.
I wonder which bowl the jalapeño seeds went in to 🤔
If the pico lasted longer for you how long in the fridge could you keep it
Several days until you don't like the consistency anymore.
How long would this last refrigerated ?
Looks great, but I have to admit, I'm surprised to see you use jarred garlic instead of fresh. I find fresh garlic tends to keep well, and is relatively inexpensive.
Stephanie Bates I have been WAITING for someone to call me out on that! I totally agree. I have been so LAZY with my garlic. You have motivated me to get with it!! Hilarious. There was a time when I refused to use the minced garlic. So happy you called me out on this 🤣🤣💋
👌
What do you consider an equivalent in fresh, chopped garlic? Maybe a whole head of garlic chopped = 1 heaping T like you used? Guessing.
What kind and brand of knife are you using?
Its a global knife
Is this really spicy with all these jalapenos?
Love it! I am definitely going to incorporate this in my life haha! but if you did decide to use the whole tomato and have it a little juicer... that would be okay??? well going to make a small batch right now as I am making a new recipe which will go great with this!!
Simply Plant Food yes of course! You can use the whole tomato no prob. Glad you liked it. Keep up the great videos!
What do you keep for veggie scraps vs. what do you keep for veggie stock? Thank you!
Veggie scraps ARE for veggie stock. That's what i use to make it.
When you talk about eating your pico with a quart of beans do you mean green beans, or something like red kidney beans?
Glad I was watching to see what you meant by two heaping "spoons full" of garlic. You're not talking teaspoons!
I love garlic, and I meant starchy beans like pinto beans or black beans. I am not a big fan of red kidney beans.
thank you, In Australia beans generally means fresh green beans, so I just wanted to clarify that. :)
How spicy are jalapeno? Are they mildly spicy?
They are pretty spicy. If you want mild, I would suggest some sort of larger green pepper, like an Anaheim or Hatch chili, something mild but still a nice latin-ish flavor.
Could this be made with normal peppers instead of chili peppers? These are way too spicy for me.
Great clip except for the repetitive music.
Love 🌶
Where'd you get that cutting board?
+D Krills I think it is just a run of the mill cutting board maybe IKEA
Do you eat potato skins? I use peeled potatoes because I can prep for a few days ahead by keeping them in water. Will not eating the skin hinder any weight loss?
That's not a weight loss thing. I know some people don't eat the skins when non-organic just to limit pesticide exposure. Either way has no bearing on weight loss or calorie density of the potato itself.
No balsamic anymore in this batch?
I do not put vinegar on my pico. Just lime. You might be thinking of my bruschetta.
What veggies did you keep for the stock?
+oxdramaxclubxo I save the onion peels, tomato guts, cilantro stalks, a couple lime peels, maybe a couple jalapeño guts but not many because the broth is too spicy.
11 jalapeños.... Eek! My spice tolerance is pathetic...
Ha ha, ya I like it spicy!
I think if I ate like that without veges, I would gain 100 pounds
Lol Vegans play loud'ass wild music in their videos.
Your fingers must have burned after deseeding and dicing 11 jalapeños without gloves on. For me, better to do with plastic gloves. If not, just be warned not to put your fingers in your eyes or on other sensitive membranes after cutting up jalapeños.
This must be something for American taste buds. It's too spicy. Cilantro tastes weird too. Sorry, not for me. So much work.
Looks delicious!
How long do these last in the fridge?
+D Krills a few days 🙂
Thank you for replying good sir. How do you usually prepare your beans and potatoes that you add this too. Just boiled potatoes and heated up beans?
Yup, I ate it today. I put in beans, potatoes, rice and then just add spices, like cumin, turmeric, garlic, onion powder, cardamom, or just do curry, crushed red pepper, or chili powder or cayenne. Sky's the limit. Enjoy