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Coal-Fired Pico De Gallo

  • Yields: 2 cups Servings
  • Cook time: 5 minutes
  • Prep time: 10 minutes


  • 1 banana pepper
  • 1 medium white onion
  • 2 cloves crushed garlic
  • 2 jalapeño peppers
  • 6 plum tomatoes
  • 1/2 lime juiced
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/3 cup cilantro


Build a charcoal fire for direct grilling with Kingsford® charcoal. While the grill is heating cut the onion into round slices, each 1/2-inch thick. Cut the peppers in half and remove the seeds and veins. Place the prepared vegetables and whole tomatoes directly over the hot coals (approximately 500˚F) and cook for 5 minutes, turning once or until they char and start to soften.

Remove the vegetables from the grill and dice. Combine the diced vegetables, cilantro, garlic, salt, sugar and lime juice into a small bowl. Let the Pico de Gallo sit for 30 minutes so the flavors will meld together. Serve or refrigerate and serve chilled.