wilkes

This is receipe much like the canned salsa receipe I saw on the web here today.

This is the Applebee's Receipe. I've made a ton of this for them and for my friends away from the restaurant.

Dice 24 Roma tomatoes after coring and quartering. (use 1/4" dice)
Dice 1-1/2 cups pickled, sliced Jalapeno peppers. Dice to about 1/4" dice.

Dice bell peppers to yield 1 cup. 1/4" dice.

Dice purple or vidalia onions (purple is in original receipe but Vidalia tastes better to me - just not as attractive) to yield 1/2 the amount of diced tomatoes. use 1/4" dice cut.

2 bunches cilantro, washed and hard stem ends removed. Course chop to approximately 1/4 to 1/2" pieces.

6 TBSP (1/3 cup + 1 TBSP) white vinegar

1/4 cup olive oil or vegetable oil

1 TBSP table salt

1 tsp garlic powder (not garlic salt)

1 tsp ground black pepper

Mix well, refrigerate - covered. Lasts 3 days, but best if used in 2 days.

This pico is a great base for all sorts of salsas, i.e., mango salsa, black bean w/corn salsa, etc.

If you try it let me know whether you like it. If you like black beans or pinto beans then you will most likely like this.

Feel free to adjust +/- all seasonings.

Good eating!