Pico is one of those sides to a meal that is fresh and easy to make, yet I rarely find myself thinking to make it. Pico tastes great with any Mexican dish you make—enchiladas, tacos, chimichangas, taco salad, nachos, etc. I made it last weekend to pair with some enchiladas and I have to say it was a great complement to the creaminess of the enchiladas. Pico just makes anything taste fresh.
Here’s how I made mine:
- Fresh cherry tomatoes (1-2 handfuls), 1/2 bunch fresh cilantro, one large red tomato from the vine, 1/4 diced onion, garlic salt and black pepper to taste
Dice all ingredients and combine to taste. Tastes great chilled as well