Recipe By: Chiles & Smoke Cookbook
Turn up the heat with Chiles and Smoke—a bold BBQ cookbook blending smoky meats, fresh veggies, and fiery chiles for next-level flavor in every bite. 🌶🔥

INGREDIENTS
2 1/2 cups diced tomatoes, seeds removed (about 8 Roma tomatoes)
1 white onion
2 jalapenos, seeded and diced
1/2 cup diced cilantro
Juice of 2 limes
Salt & pepper to taste

INSTRUCTIONS
Dice all of your ingredients. Remove the seeds and cores from the tomatoes. Try to dice everything into even sizes. The tomatoes will be the largest dice. Make your onions a smaller dice, and the jalapenos the smallest.

Season and macerate. Add all of the ingredients to a bowl. Give them a stir. Allow the pico de gallo to rest for at least an hour before serving so the lime and salt can permeate all of the ingredients and mellow the onions and jalapeno.

Taste and adjust. Give the salsa a taste before serving. As the juices come out of the vegetables you may need to add a little additional salt.

Serve and enjoy. Make sure to serve the pico with a slotted spoon so you get all of the glorious chunks of fresh vegetables without the excess liquid.

WATCH the VIDEO!

🌶️ Let it chill (but not too much!)
Give your pico at least 15–30 minutes to rest before serving. That lime juice? It’s working hard to mellow those onions and jalapeños and bring the whole flavor fam together.

🍅 Room temp tomatoes = flavor bomb
Tomatoes hate the fridge. Keep ‘em out and let your pico sit at room temp before digging in. Trust us—it makes all the difference.

✨ Bonus tip
Taste before serving and adjust the salt, lime, or heat like the taco artist you are.