Fresh tomatoes, a little heat, and plenty of lime. This is the pico I made to go with my Meximelts. And yes, I used dried cilantro because that’s what I had!

Recipe Inspiration

Ingredients

• 1 cup chopped tomato
• ¼ cup chopped scallions (green onions)
• About 1 tablespoon dried cilantro, in place of ¼ cup fresh cilantro
• ½ jalapeño, finely chopped (remove seeds for less heat)
• 2 tablespoons fresh lime juice
• ¼ teaspoon kosher salt

Directions

1. Chop the tomato, scallions, and jalapeño into small pieces.
2. Combine the vegetables in a glass mixing bowl. Stir in the dried cilantro, lime juice, and salt.
3. Refrigerate briefly so the flavors come together and the dried cilantro has time to soften.
4. Stir again before serving. If adding it to Meximelts, drain off excess liquid first so the tortillas stay intact.

Laura’s Tip

No fresh cilantro? Dried works in a pinch. Give it a little time in the tomato and lime juices before serving.

Serve it with my Meximelts!

Featured Pampered Chef Products

• Electric Twist & Chop
• 12″ x 18″ Composite Cutting Board
• Glass Mixing Bowl Set with Lids
• 8″ Chef’s Knife
• Pepper Corer
• Small Mix ’N Scraper