It’s not as if I expected her to help but she did. “Can I help make it?”, she asked. I know she’s helped my wife prepare foods before, but I didn’t expect this kind of reaction from my daughter over making pico de gallo.

The whole process, though, has had its little surprises. I get to the grocery and am checking out and my clerk is a Hispanic lady. Usually I merit as much attention as the clock on the wall, but not today.

She looks at my serranos and asks, “These don’t seem like jalapenos. Are these what you wanted?”
I look at my little cheat sheet and say, “Serranos. That’s what in the recipe, yes.”
She rings up the serranos and asks, “You making salsa?”
“No, I’m making pico.”
“You don’t have any cilantro.”
I grin and mention I already have some at home.
She then smiles and says, “It’s going to be so goood.”

Ok, so I’m home and I eat quickly and before I start cutting up my ingredients my daughter is wanting to help. And not only am I pleased but she’s also doing this with a handicap: a fine motor delay.

I do most of the cutting, but still she helps with the tomatoes and with the green onions. When I get to the spicy peppers she shows me a trick she saw on the Food Network for deveining and deseeding the peppers (using a spoon. Works like a charm). She added the lemon and lime juice to the mix and pretty soon after we have it marinating in the fridge. Looks good so far.

The pico seems better when the effort is shared.

The pico seems better when the effort is shared.

The recipe: has a bunch of recipes for this kind of condiment. We picked this recipe in particular, provided by Stephanie. Our version of Stephanie’s pico is:

6 Roma tomatoes.
2 yellow onions
1 bunch green onions
1 bunch cilantro
2 serrano peppers
juice of 1 lemon, 1 lime.

Chop everything fine and mix. devein and deseed where necessary. Add spices to taste. Place in a bowl in the refrigerator and let it sit a while (Stephanie recommends at least 4 hours).