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