Spicy Pico Recipe
Updated: Nov 10, 2020
Guys, this is one of my favorite things to eat! I put it on top of my breakfast pretty much every day...and I truly don't know if it's even worthy of creating a recipe- it's so easy. If you can chop ingredients and throw them into a bowl- you can make this pico! The only difference between my pico and other pico recipes is the heat! I love spicy food, the spicier the better, I have been known to have tears dripping down my face from eating the hottest salsa possible, but being totally fine with it because it's so delicious.
I may have been known to keep a bottle of sriracha in my nightstand just to add spice to anything that may need some. So when I started making pico I obviously wanted to create my own spicy version.
The jalapeno and habanero peppers really kick everything up a notch and I'll just say- if you aren't a fan of heat- skip this recipe! I planted both jalapenos and habaneros in my garden last spring just so I would have peppers to throw in my dishes regularly- and that's pretty much how this pico came to be. I would be making regular pico and then see my garden going wild and think...yah, let's throw those in! And it really was a game changer- so good. This pico tastes awesome on tacos, huevos rancheros, chips (I love Siete chips!), burrito bowls, anything that needs some Mexican style flavor!
- 3 medium tomatoes, diced
- 2 cloves of garlic, crushed and finely diced
- 1 small to medium white or red onion, diced
- 1 habanero pepper, diced
- 1 jalapeno, diced
- 1 bunch of cilantro, chopped
- juice of 1 lime
- salt and pepper to taste
Dice up the tomato- I like to cut my tomatoes in half and squeeze them out in the sink to get rid of extra juice (it just makes the pico runny and doesn't add any flavor) before cutting them up.
Dice red onion, habanero, and jalapeno- combine into a medium bowl. I leave in all my seeds from the peppers, which really adds to the heat- if you want a milder pico I recommend removing the seeds!
Cut off the stems and roughly chop the cilantro, add it into the bowl.
Cut the lime in half and juice each side (I use this lemon squeezer).
Add salt and pepper to taste.
In my opinion, this recipe tastes best when it's fresh-right after I make it! But I am all about meal prepping on Sunday so I don't have to do as much during the week (especially for breakfast and lunch) so I usually prep a tupperware of this and it tastes good for up to one week stored in the fridge.