The Best Ever Pico de Gallo

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This is the Best Ever recipe for How to make Pico de Gallo! Made with fresh tomato, onion, and jalapeno, and lime juice, this Mexican favorite will become your new go-to snack or dinner topping. It pairs well with everything and it takes minutes to make!



For the Pico de Gallo:

  • 3 large tomatoes, chopped and seeded
  • 1/2 medium red onion, finely diced
  • 1 garlic clove, minced
  • 1 jalapeno, seeded and finely diced
  • 1 lime, zest and juice
  • 1/2 tsp coriander, ground
  • salt and pepper, to taste

For the Baked Patacones (plantain chips):

  • 2 large plantains (green is ideal but browned will work too), sliced on a diagonal
  • 1 tbsp coconut oil, melted


For the Pico de Gallo:

  1. Combine all ingredients in a bowl and let sit for at least 1 hour before serving.
  2. Will keep in refrigerator for up to 1 week.

For the Baked Patacones (plantain chips):

  1. Preheat oven to 400 degrees F.
  2. Place sliced plantains in a large bowl and top with melted coconut oil. Stir gently to coat well.
  3. Line plantains on a parchment or silicone-lined baking sheet.
  4. Bake for 15 minutes.
  5. Remove from oven and using the bottom of a cup, squish plantains so they thin out (see picture above)
  6. Place back in the oven for an additional 10-15 minutes or until desired level of crispiness is reached.
  7. Top a tablespoon of pico de gallo on baked patacones to serve.