Ingredients:​

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• 4-5 tomatoes (Roma tomatoes preferred)

• 3/4 red onion, diced

• 1 semi-ripe mango, peeled and diced

• 1 poblano pepper, diced (seeds removed)

• 1 jalapeno, diced (seeds removed)

• 2 limes, juiced

• 1 tsp sea salt

• 1/2 tsp ground pepper 

• 1 tbsp hot sauce

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Optional: 

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• 1 cup finely chopped cilantro 

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Directions: chop all of your veggies and combine. Add in lime juice, hot sauce, sea salt, and ground pepper. Mix everything together and chill for 30 minutes before serving for best results. The pico will stay fresh for about 3-5 days in the refrigerator. Enjoy!