When I want my pica to be a little more sophisticated and impressive, I add a cup of bay shrimp to the basic mixture. I love this recipe because it always tastes so fresh and is a great way to use up the tomatoes from the garden (ok...container garden...we live in a subdivision with lots of rules including no garden!)
3 large vine ripe tomatoes, chopped
1/2 large white onion, finely chopped
4 cloves garlic, pressed
1 jalapeno pepper, very finely chopped
1 cup bay shrimp
salt to taste
Serve with tortilla chips.
Combine all ingredients and refrigerate for 1 hour or longer. Serve with tortilla chips.
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