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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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[–] 0 points 1 month ago

If it repeats or if your wary of it you might start washing the vegetables your gonna eat raw with a bit of bleach, like by submerging it in water with a couple ml. I usually don't do it because most I eat is the commercial kind and I assume they've disinfected it enough, but when it's something that comes more or less directly from the ground or the plant it's a must. Just a couple minutes and the you rinse it well with lots of water, it's erfectly safe and it doesn't have any smell or taste.

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