Easy Summer Pico

This is my #1 favorite addition to taco night.  I try to make it about an hour before dinner, chill it and then serve with chips and tacos.  Kevin and I love it.  I try to make it for Taco Tuesdays.  It is also the perfect summer appetizer.

I'll list out the ingredients and then you can adjust to make it for a crowd of any size.

Chop everything tiny.

Bite sized tomatoes all colors

Sweet peppers any color

green onions

purple onions

yellow onions

Juice and zest of one lime or lemon

Sprinkle of salt and pepper or Kinders Seasoning Salt

*You could also add in some jalapenos, corn or cilantro if you like that :)

Stir until well coated and refrigerate for about an hour before eating.

This pico gets pretty soggy leftover.  It's best eaten the same day you make it.  I do eat it leftover on tacos, but know that it's not as fresh and crisp on day 2.

These multi-grain scoops are delicious!

And the pico mix is great with tacos!

Give this a try for your next taco night!