Just made a fresh batch of this wonderful pico:
Chop fresh tomatoes until you have 6-8 cups of seedless chunks. Finely chop the seedless chunks. (I use my Pampered Chef personal chopper…fast and easy)
Add 2-3 finely chopped onions, depending on your affinity for onions.
If you like garlic, add 1/4 cup minced garlic. If you love garlic, use 1/2 cup. I buy the large jars of minced garlic from the produce section because I go through it so quickly around here.
Finely chop 2-3 bunches of fresh cilantro. I cut mine from the stem right above the twist-tie to get the most greens possible.
Finally, if you want a little more spice, add 6-8 finely chopped jalapeno or serrano peppers, all seeds removed.
Blend everything together and season with salt and pepper. Ingredients will meld together better it you get down and dirty and use your hands, as if you were kneading bread dough.
The pico will be better if you let it sit for 24 hours in the fridge so all the flavors intensify. This also cans well.