I like to make pico from home, I use red onion, cilantro, limes, habaneros, roma tomatoes (I cut them up and take out all the guts before slicing), salt, and extra virgin olive oil. It seems to vary, but whenever I make pico, even after just two days, gets this creamy and mushy consistency.
Is there any way to prevent this, and what causes this?
by MentionBoring7949
4 Comments
The water leaves the vegetable cells. Keep it cold, sealed, and eat it faster
this is the weirdest pico i’ve ever seen 💞also i think it’s normal for pico to not last very long.
it looks like a salad not salsa
you are allowed to cut cilantro