The Best Ever Pico de Gallo



For the Pico de Gallo:

For the Baked Patacones (plantain chips):


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*.


Some of my other favourite uses for this pico de gallo: On fish, on tacos, on salad, on crackers, on avocado toast etc…