Coal-Fired Pico De Gallo

Coal-Fired Pico De Gallo Print this recipe

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
  • ½ lime juiced
  • ½ teaspoon sugar
  • ¾ teaspoon salt
  • ⅓ cup cilantro


  1. Build a charcoal fire for direct grilling with Kingsford® charcoal. While the grill is heating cut the onion into round slices, each ½-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.
  2. Remove the vegetables from the grill and dice. Combine the diced vegetables, cilantro, garlic, salt, sugar and limejuice 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.
  3. Recipe created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal


  1. Chris Lilly
User Guidelines