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People in Spain have been grating their tomatoes for pan con tomate for many generations. Same with Italians, to jumpstart their delicious long-cooked tomato sauces. We've applied the same technique to create a better pico; it is more like a paste and lends itself to being spooned on top of anything, from carne asada to eggs. The best part is that the salsa will stay in your taco and not all over your plate.
A Better Pico takes 15 minutes prep and 0 cook time.
This recipe makes 2 servings.
A Better Pico is a Mexican side recipe.

MexicanCook: null
Recipe from the Yarrow Bay Beach Cafe in Kirkland, WA. It was served with coconut shrimp. You can add coconut to the recipe, but the original recipe had no coconut in it. The salsa is sweet rather than hot and is great with tortilla chips. You can add additional jalapeño if you like a hotter salsa.

MexicanCook: 12 minsServe: 10
This Corn Salsa recipe is a rainbow of bright flavors and textures in every fiesta bite! It’s tangy, salty, sweet, spicy, smoky, fresh, juicy, and crunchy all at the same time.

MexicanCook: 20 to 25 minutes
Restaurant-Style Mexican Rice