Pico de Guac

Pico de Guac

Pico de Guacamole
6 to 8 servings
Pati Jinich
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: Avocado, celery, cilantro, cucumber, green apple, guacamole, jalapeno, lime, onion, Pico de Gallo, serrano chiles, tomatillos
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Pico de Guac recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”


  • 1 cucumber, peeled, seeded and diced (about 1 pound)
  • 4 tomatillos, husked, thoroughly rinsed, diced (about 1/2 pound)
  • 1 tart green apple, such as Granny Smith, rinsed, diced (about 1/2 pound)
  • 2 celery sticks, thoroughly rinsed, cleaned off strings, thinly sliced
  • 1/2 cup diced red onion
  • 1 to 2 jalapeño or serrano chiles, or to taste, seeding optional, minced
  • 1/2 cup chopped cilantro, leaves and upper part of stems
  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons kosher or coarse sea salt, or to taste
  • 3 ripe Mexican avocados, halved, pitted, meat scooped out and diced

To Prepare

  • In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.

38 comments on “Pico de Guac

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  1. Could I make this, sans the avocados, let it all chill overnight and add the avocados the next day? I miss seeing you every Saturday!!!! 🙁 Thank you for bringing your sunshine to us.

    1. Absolutely Lorelei, actually this would be the way to go to prevent avocados from turning brown overnight 😉

  2. First of all I literally eat tacos everyday for lunch, so, I love making all kinds of salsa. I’m following you on Instagram and am enjoying your salsa week right now and am getting all the recipes. However, what is this Pico good with since it has apples in it?

  3. Wonderful dish. Thank you. I am celiac therefore, enjoy alot of the dishes you present because they are gluten free.

  4. I saw this recipe on a show on the PBS channel, l came in in the last of it though, so thank God she said the name of the recipe, oh my goodness, l haven’t tried it yet, but I’m stopping at the store to night to get what l need to make it, the ingredients are awesome, so l will be making it tonight. Mexican food is my favorite, of all foods, though Guamanian and Philippino runs close. Thank you for This recipe it is so awesome.

  5. Never had tomatillos before so I was anxious to make this recipe. Unfortunately couldn’t get ripe avocados so made it without, it was still delicious. A keeper. Love watching Pati, great recipes.

  6. I made your pico de guac last night and it was fantastic. Very refreshing and crunchy and brightly flavored. My brother loved it and is taking what little we had leftover to the restaurant where he works so some of his co-workers from Mexico can taste it. Will definitely make this one again. Thanks.

  7. I love your show and the recipe many hugs from Canada. I am Mexican and I am very proud that you can show the beauty of our country and the diversity of our food. All the best for you always 🙂

  8. I just made this tonight.. it’s delicious!!!!! It’s crunchy, fresh and tangy and the avocado adds a great flavor to it. I’m adding this to my recipe collection!! My husband and I are bad at eating fresh veggies.. this makes it easy and something to look forward to.. this will last us a few days! Que rico!! I hope you have more marathons on PBS soon!!!

  9. LOVE, the Pico de Guac!! Went to a party where a guest brought it as a side dish. I could have ate the whole thing myself! She did not have the Avocado. I’ll try it. I liked it so much I rushed out to get all the ingredients. Thank you

  10. Making this Pico de Guac for my niece’s 21st birthday tomorrow, going to pair it with chicken mole, rice and potato salad. We’ll see how it turns out.

  11. Pati!

    First of all: You reply to comments? You are AWESOME.

    Second: I watched your show for the first time this weekend and absolutely loved it. I’m totally going to surprise my man with the amazing recipes from this episode when he comes back from his work trip! I’d never heard of toasting pasta in oil before but it looks absolutely fabulous. Thank you for having such a great show and radiating your enthusiasm and positivity! Love!

  12. Hi Patti
    My daughter has a BBQ this weekend and I have been going nuts for something to take. I initially signed up for frijoles charros but am so uncomfortable about my cooking ability that it makes me nervous. I later found out that they are having burgers and hot dogs. Do u think this will pair up nicely? Look forward to hearing from you my daughter saw this and was like mommy we have to make it. She so cute

  13. I will be making this for my sister this week 🙂 I loved the marathon of your show yesterday, and love Mexican food for the many corn based options that make it gluten free. I also love Mexican food because it TASTES AMAZING! Your recipes are do-able and look simply delicious. I have already shared your page with everyone in my office today!

  14. Pati –
    I made this for the 4th of July. Perfect for the pontoon. WHAT A BIG HIT! Thank you! I had to share the recipe with many people ! Next time we might add a couple extra avocados!

  15. I saw your show and knew I had to make this. I had to search the internet to find it. We love guacamole and we love it slightly chunky and this one has so many veggies in it! I’m super stoked. It makes perfect sense the flavors….I kept thinking…why didn’t I think of this? Lol making it now! So happy to find your website too. Want to try your other recipes and start catching your show. Thanks for this 🙂

  16. I love your show. So for the first time in my life I’m going to try to make something I saw on your PBS show. The Chipotle Chicken Pasta Casserole and the Pico de Guac. I’m not crazy about hot stuff, but it looks so good, I have to at least try it.

    Thanks for a great show, love to watch you and your kids. God bless you and your family and hopefully this recipe will work out.