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Warm Pico de Gallo
you have to try it

Possibly you had never heard this concept , a pico de gallo where its ingredients are not fresh... in fact its ingredients are cooked and the salsa is served warm – for this reason it is called warm pico de gallo.

Without a doubt it is a very original recipe and it is used to accompany snacks like a
tostada or it can also be enjoyed with some appetizers of your liking.

It is incredible to consider that there is a warm pico de gallo but that’s not were the surprises that this recipe keeps end because it is also prepared with very distinct ingredients to which we usually don’t see in a common pico de gallo like the xoconostles, the potato and the tomatillos . This unusual recipe comes to us from the state of Guanajuato, a cuisine that has found numerous ways of including the xoconostle in their recipes.

About the Recipe

  • This is one of the most difficult picos de gallo to make. Although it is a laborious recipe it doesn’t require a lot of kitchen experience.
  • Since 3 arbol peppers are used in the preparation, the pico de gallo is spicy however if you want it lightly spicy only use 1 chili.
  • The total preparation time is of 30 minutes.
  • We give the recipe for 4 cups.


  • 4 Tomatillos (7 oz)
  • 4 Xoconostles (14.1 oz)
  • 3 Arbol Peppers (.5 oz)
  • 3 Tomatoes (21.1 oz)
  • 1 Potato (5.2 oz)
  • 1/2 Onion (2.6 oz)
  • 1 Garlic clove (.1 oz)
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Griddle
  • 1 Blender
  • 1 Cutting Board
  • 1 Tongs
  • 1 Kitchen Spoon
  • 1 Turner
  • 1 Knife

  • Directions

    Cook the Potato

    1. Put in a saucepan:
    • 1 Potato.
    • The enough Water to cover the potato.

    1. Bring the saucepan water to a boil over high heat.
    2. When it boils reduce to medium heat and leave the potato cooking for about 10 minutes, until it is moderately cooked.

    While the Potato is ready...

    1. Put on a griddle over medium heat 3 arbol peppers and roast them for about 20 seconds, until all their sides are lightly roasted; move them regularly with some tongs.

    Don’t roast the chilies for a long time because its flavor becomes bitter.

    1. Transfer from the griddle to a blender, with the tongs, the chilies that were roasted; then set aside.
    2. Put on the griddle over medium heat 4 xoconostles and roast them for about 5 minutes, until all their sides are moderately roasted; move them regularly with the tongs.
    3. Remove from the griddle the xoconostles and wait for them to cool a little.
    4. Peel the xoconostles that were roasted, then halve them and remove the seeds.
    5. Dice the xoconostles with the ones you worked, then reserve.

    Cut some Ingredients

    1. Finely chop 1/2 onion, then reserve.
    2. Verify that the potato that was left cooking is moderately cooked, if not leave it cooking for a longer time.
    3. Remove from the saucepan the potato that was cooked and wait for it to cool a little.
    4. Peel the potato that was cooked.
    5. Dice the potato that was peeled and 4 tomatillos; then set aside.

    Blend and Cook

    1. Also add in the blender, along with the chilies:
    • 3 Tomatoes.
    • 1 Garlic clove.

    1. Blend very well the ingredients.
    2. Pour in the saucepan the mixture that was blended and bring it to a boil over medium heat.
    3. When the mixture boils reduce to low heat and incorporate in the saucepan:
    • The dices of the Xoconostles that were cut.
    • The Onion that was minced.
    • The dices of the Potato that was cut.
    • The dices of the Tomatillos that were cut.
    • 1/2 tablespoon of Salt.

    1. Mix the saucepan ingredients and cook them for about 15 minutes, until the warm pico de gallo thickens; stir occasionally.

    A peerless
    Pico de Gallo

    * The advantage of this pico de gallo is that as its ingredients are cooked, it will last longer in the fridge than a fresh pico de gallo.

    Did you like the Pico de Gallo?

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