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Updated: Jul 17, 2023

If you don't like pico, you can't talk to me.

OMG. I'm kidding.

Absolutely kidding!

But, are you even human?

There is one thing in the food world that drives me absolutely bonkers.

& I mean BONKERS!

Pre-made guacamole.

Oh man that shit pisses me off.

& a close second is pre-made pico.

We all have our things, right?

This is for sure one of mine.

It is SO EASY to make both of these.

& the flavor is always SO MUCH BETTER when you make it at home!

I mean, look at this. 👀

The tomatoes are ripe and actually red; they don't have the underripe green tint and taste to them.

The cucumber and onion isn't soggy from sitting in the plastic container.

It isn't sitting in a bed of liquid that doesn't even taste like anything in the actual pico.

& the top half isn't so dried out its almost impossible to rehydrate and revive.

Do you understand my distaste for pre-made pico? ha!

Anyway...this recipe is divine.

I can't really call it "traditional" because I add cucumber to mine.

I do it for two reasons.

  1. It gives a nice cooling element if you like it heavy on the spice.

  2. It's how they do it at the hotel in Mexico that I've been going to since I was 12. Memories!

Pico is without a doubt a top 5 snack in my books (as well as guacamole).

I can't help it.

I'm a predictable white woman.

But, like....


Okay, its time to get to the recipe!


spicy & cool!



Download PDF • 1.27MB


  • 8 medium tomatoes, diced & deseeded

  • 1 cucumber, diced & deseeded - this is my "special" ingredient"

  • 1/2 red onion, diced - white works too, I just prefer red in this recipe

  • 1 large jalapeño, minced

  • 4 cloves garlic, minced

  • 2 limes, juiced, - about 2-3 tablespoons

  • 1/2 teaspoon sea salt

  • 1/2 bunch of cilantro, chopped


  1. Dice the tomatoes, cucumber, onion and jalapeño in uniform sizes. Mince the garlic and chop the cilantro. Add everything to a medium sized bowl.

  2. Sprinkle with salt and squeeze your limes. Toss to combine.

  3. Cool in fridge for 30 minutes before serving. Enjoy!


  • Deseeding your tomatoes and cucumbers ensures the pico doesn't get too liquidy.

  • I like to use the seeds and membrane of the jalapeño. If you don't want it as spicy, scoop them out before dicing. If you want it spicier, add more.

Hope you enjoy the recipe!

& as always, send me pictures if you make it!

Love hearing from you guys!

Like, comment, share and subscribe!

Thanks for being here!


Kirsten ☀️

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