Coal-Fired Pico De Gallo
- Yields: 2 cups Servings
- Cook time: 5 minutes
- Prep time: 10 minutes
Ingredients
- 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
Instructions
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.
- Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
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