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Turning Pico into Salsa, any tips? (lemmy.zip)
submitted 1 month ago by to c/cooking@lemmy.world
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I think my produce was contaminated with something, because this is the first time I’ve ever had food poisoning and my Pico was obviously uncooked. I also cooked beans with juice from the pico.

Two questions:

  1. Am I a dumbass for trying to salvage what I think is contaminated? I don’t wanna waste food and I’m under the impression that cooking it will fix it. My symptoms aren’t life threatening, and I wouldn’t mind confirmation it was the pico.

  2. If I can dump the pico into a pot and cook it safely, is there anything special I gotta do? Recipe below so you know what I’m working with.

Pico recipe:

  • 8 Roma tomaotes
  • cilantro, 1 bunch
  • 1 red onion
  • 2 jalepenos, roasted
  • garlic, minced
  • salt, tbs
  • 1 lime, juiced

Chop and stir together. Let sit overnight for the flavors to blend properly. Seriously, it doesn’t taste good til the next day.

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[–] 4 points 1 month ago

Certain pathogens can multiply very quickly in as little as 4 hours in what is known as the temperature danger zone (41 to 135 F or 5 to 57 C). If you didn't wash ingredients properly or let the cut ingredients sit any longer than this at room temp then that might be the cause. Beans are particularly more vulnerable, so that was probably the bad ingredient.

Also another side note, if your food was contaminated already, certain species of bacteria release toxins and compounds that aren't destryed by heat, so eating previously contaminated food, even cooked, is a gamble. Not all of them produce toxins, but if they did those toxins will still be there even after the food is cooked.

Honestly no matter what the dish is or how it got contaminated, it's not worth it. I'd reccomend tossing it to be safe, food poisoning is not fun.

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