How to Make Pico Backs

picoba

PB and jelly. Frostys and french fries. Watermelon and feta. Whiskey and pickle juice. There are so many strange combos that make life interesting. Enter the Pico Back, a citrusy riff on the classic Pickle Back, but with the same basic principle of chasing your alcohol with something completely neutralizing.

The first step: Make yourself some pico de gallo.

Print Recipe
Pico Backs
Servings
pico back
Servings
pico back
Ingredients
12 Roma tomatoes, slightly under ripe is fine
2 cups cilantro leaves, fresh
2 - 3 jalapeños, depending on spice preference
Instructions
DICE up onion and tomato.
CHOP the cilantro.
SLICE 1 or 2 jalapeños in half. With a spoon, scrape out the seeds. Leave in some of the white membranes for more heat.
DICE the jalapeños very finely.
TOSS the ingredients into a mixing bowl.
SLICE the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined.
LET the mix rest for 10 minutes. Boom. Pico de gallo.
STRAIN off some of the pico juice.
FILL up shot glasses side by side, one with your favorite tequila the other with that pico juice.
DRINK! Tequila first, then chase it with the tart, sour and slightly sweet pico juice. Party on.
Ingredients
12 Roma tomatoes, slightly under ripe is fine
2 cups cilantro leaves, fresh
2 - 3 jalapeños, depending on spice preference
Instructions
DICE up onion and tomato.
CHOP the cilantro.
SLICE 1 or 2 jalapeños in half. With a spoon, scrape out the seeds. Leave in some of the white membranes for more heat.
DICE the jalapeños very finely.
TOSS the ingredients into a mixing bowl.
SLICE the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined.
LET the mix rest for 10 minutes. Boom. Pico de gallo.
STRAIN off some of the pico juice.
FILL up shot glasses side by side, one with your favorite tequila the other with that pico juice.
DRINK! Tequila first, then chase it with the tart, sour and slightly sweet pico juice. Party on.

5 Comments

  • Dondrie says:

    Really a shame that you stole this recipe from Chilos and tried to pass it off as your own. But I guess that’s the “new” Brooklyn way.

  • maloomaloo says:

    Hahahaha, pico back is a chilos original. Taking cred for someone else’s creativity. Low.

  • Caitlin says:

    wasn’t the pico back started at Chilo’s? Which is around the corner from do or dine? #shady

  • Barbara says:

    The first time I had a Pico Back or even heard of it was at Chilo’s just down the street from Do Or Dine. It blew my mind. I live in New Orleans for just over 3 yrs now and I STILL talk about what a brilliant invention, and how delicious Chilo’s Pico Back was (again, at least 3 yrs ago).

  • Alexandra Pastron Alexandra Pastron says:

    Hi everyone! So glad you find your way over to this recipe from last September – and you are correct! The Pico Back was invented at Chilo’s around the corner from Do or Dine (Justin’s restaurant!). We worked with Justin (and Chilo’s!) to produce our magazine back in September 2016, and this recipe is an excerpt from that collaboration. If you’re interested in checking out the magazine, head on over to wineawesomeness.com to see how you can subscribe! Thanks for keeping us on our toes!

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