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}


  • 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


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


  • 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.