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:
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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.
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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.
Probably not the beans then. Black beans usually aren’t the primary concern and you definitely cooked them long enough.
The other comment provides a good resource for the particular issue I was thinking of, so you can probably look at the other sources, and you’re right to question the raw Pico.