Ingredients for Habanero Pico De Gallo
- Purple Onions
- Habanero Pepper
- Limes, Juice Of
- Salt to taste
- 1/2 cup fresh cilantro, chopped
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How to Make Habanero Pico De Gallo
- Finely chop 1 medium white onion and mince 1-2 habanero peppers (remove seeds for less heat).
- In a medium bowl, combine the chopped onion and habanero peppers.
- Pour the juice of 4 limes (approximately 1/4 cup) over the onion and habanero mixture.
- Cover the bowl tightly with a lid and shake vigorously to combine.
- For best results, refrigerate for at least 24 hours. Shake well daily for optimal flavor infusion.
- After 2 days, taste-test and add more minced habanero for extra heat, if desired, and season generously with salt.
- After a week of marinating, stir in 1/2 cup of freshly chopped cilantro.
- Serve your delicious Habanero Pico de Gallo! This vibrant salsa will keep for several weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
0g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein 5 Ingredients Or Less Very Low Carbs Sauces Condiments Etc Fruit Vegetables Mexican Easy Beginner Cook Vegan Vegetarian Salsas Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Citrus Lime Peppers Brunch Taste Mood
