Hot ‘n Spicy Pico de Gallo

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Hot ’n Spicy Pico de Gallo is a knock-your-socks-off homemade pico recipe that pairs well with chips, burgers, chicken, and even fish and seafood! Tips included so you get to control just how hot you want this hot pico to be! {Paleo + Vegan}

Please ignore the fact that my face is in this bowl of Hot ‘n Spicy Pico de Gallo. Actually, pull up a chair and join me. This pico is so hot it will knock your socks off. Or if it’s your first bite, then you might jump right out of your shoes like I did. Either way, this paleo pico de gallo absolutely earns and lives up to its name. Just know this going in, okay? We aren’t talking about cute little jars of salsa that delicately grace the palate. Oh, no, Spiriteds, we are talking jalapeño hot. And it is oh, so freaking good. But you gotta love the hot stuff to saddle up to a bowl of this.

My dad, aka The Old Fart, was actually the one who introduced me to Pico de Gallo. He also introduced me to spicy olives, as evidenced by this Marinated Greek Olives recipe, not to mention the art of throwing a bunch of ingredients into a pan and seeing what flavor happens. Kind of like how I discovered this recipe ~ a little of this color, a little of that color. Measuring cups? Why would we use those?

Hot ‘n Spicy Pico de Gallo is a tasty combination of colors and textures, all in one bowl. A few years back, K-Hubs and I went through a delicious phase where we made this every Friday night as a welcome to the weekend. We paired it with corn chips of varying colors. And because I love you, I tested this spicy recipe with other foods, just to report back. I might have also done this to justify making additional batches. 

So keep scrolling to see how to get the most out of this dish!

Hot ’n Spicy Pico de Gallo ingredients

• Bell peppers. Red, orange, yellow, and green. Not only do they make a lovely rainbow of colors, but each color offers its own unique flavor. Rinse each one, remove the seeds, and then dice them into the size you want.
• Red onion. Dice into small-ish pieces. The purple color adds to the rainbow-y look of this delicious snack appetizer.
• Jalapeño peppers. Finely dice each one. If you want milder heat, then use up your jalapeños before they turn red.
• Cilantro. Go with fresh. I use mine up within 24 hours of buying it. If it tastes too earthy when you first add it, let your Hot ’n Spicy Pico de Gallo sit for a while so the cilantro can absorb the other flavors.
• Lime juice. Fresh is best, however bottled will also work. Add in small quantities with the sea salt until you get the balance you want.
• Ground cumin. This just sends the pico to the moon. Honestly, a small sprinkle brings everything together for an incredible flavor. Add more or less as desired.
• Sea salt. Add this one to taste, along with the lime juice.

How to make Hot ’n Spicy Pico de Gallo

1. In a large mixing bowl combine the bell peppers, red onion, and jalapeño peppers.
2. Then stir in the cilantro and add the lime juice, cumin, and sea salt. Toss everything together so all ingredients are evenly coated.
3. Refrigerate in an airtight container for up to one week.

How to serve this pico

In addition to chips, definitely pair Hot ‘n Spicy Pico de Gallo with:

• Veggie or beef burgers. So absolutely good.
• Shredded beef or chicken. It’s a quick way to dress up dinner because you want something new or you’ve been in a rut.
• Shrimp, tuna, or your fish/seafood of choice. This one surprised me. It did it on a whim, and I’m glad I did!

How to control the hotness level

Hot ’n Spicy Pico de Gallo lives up to every letter in its hot and spicy name. But you still have control over just how hot and spicy yo want your pico to be! So let’s delve into that a little further, shall we?

• Mild pico: If you like the flavor but don’t want all the heat, then go with 1/2 to 1 whole jalapeño. To be on the safe side, select a small jalapeño pepper and use it up before it turns red.
• Medium pico: Use 1 to 1 1/2 jalapeño peppers. Depending on your preference, stay with a smaller jalapeño pepper as you would when making the mild version or choose slightly larger jalapeño peppers. Use them up before they turn red.
• Hot pico: If you’re in the mood to knock your head right off your shoulders, then add 2 large jalapeños to the mix. It’s hot, but it’s good. Even if the eyes do water a bit. 

Recipe tips

In addition to adjusting the size and quantity of jalapeño peppers used, there is another way to control the consistency of your pico. The peppers will release a lot of juice once they are diced. If you don’t want your pico to be watery, then dice the peppers a day in advance and refrigerate them in an airtight container. Let the juices pool in the bottom of the dish and drain them the next day prior to making your Hot ’n Spicy Pico de Gallo.

Add the lime juice and sea salt in small quantities until you get the flavor balance you want. I often find I add a splash of one and a sprinkle of the other in alternating motions until I get the right lime : sea salt ratio. The ratio that works for you will depend on your tastebuds and how fresh the ingredients are, especially the cilantro, and how hot the jalapeño peppers are.

More pico and salsa recipes to enjoy!

Okay, if you’re in the market for more pico or salsas, then you’re in the right place. I’ve got mouthwatering, totally satisfying recipes to add to your recipe tin!

• Roasted Salsa Verde
• Cucumber Pico de Gallo
• Winter Fruit Salsa
• Homemade Pico de Gallo
• Fruit Salsa {Paleo}

Spiriteds, from my virtual recipe tin to your kitchen, I wish you the best. Stay well and stay wild. I’m glad you’re here! 🩷

Hot ‘n Spicy Pico de Gallo

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Hot ’n Spicy Pico de Gallo is a knock-your-socks-off homemade pico recipe that pairs well with chips, burgers, chicken, and even fish and seafood! Tips included so you get to control just how hot you want this hot pico to be! {Paleo + Vegan}

• Prep Time: 25 mins
• Total Time: 25 mins
• Yield: 4 cups 1x
• Category: Appetizers and Snacks
• Method: Chop/dice
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup red onion, diced
• 2 jalapeños, diced
• 1 bunch cilantro, minced
• 2 tablespoons lime juice (approximately 1 lime)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt

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Instructions

1. Combine all ingredients in large mixing bowl.
2. Store in covered container for up to three days.
3. Drain excess juice as needed.

Notes

• Mild pico: If you like the flavor but don’t want all the heat, then go with 1/2 to 1 whole jalapeño. To be on the safe side, select a small jalapeño pepper and use it up before it turns red. 
• Medium pico: Use 1 to 1 1/2 jalapeño peppers. Depending on your preference, stay with a smaller jalapeño pepper as you would when making the mild version or choose slightly larger jalapeño peppers. Use them up before they turn red. 
• Hot pico: If you’re in the mood to knock your head right off your shoulders, then add 2 large jalapeños to the mix. It’s hot, but it’s good. Even if the eyes do water a bit.
• If you don’t want your pico to be watery, then dice the peppers a day in advance and refrigerate them in an airtight container. Let the juices pool in the bottom of the dish and drain them the next day prior to making your Hot ’n Spicy Pico de Gallo.
• Add the lime juice and sea salt in small quantities until you get the flavor balance you want. I often find I add a splash of one and a sprinkle of the other in alternating motions until I get the right lime : sea salt ratio. The ratio that works for you will depend on your tastebuds and how fresh the ingredients are, especially the cilantro, and how hot the jalapeño peppers are.

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