Habanero Pico De Gallo

READY IN: 20mins
Recipe by Member 610488

Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun.

Top Review by Katy R.

Not a fan or 2 keen on red onions i pefer regular white onions. I like 2 add jalapenos also kosher salt a bit. I dont like clintro so i leave it out.

Ingredients Nutrition


  1. Chop onions and habanero. Squeeze the juice of the limes over the onions and habanero mix.
  2. Put in a bowl with a tight lid and shake well. You can serve it immediately, but it will be nothing special.
  3. Put it in the refrigerator and every day for a week shake it well so that the lime juice totally coats the mixture.
  4. After a couple of days, taste for heat and add additional habanero, if desired and salt to taste.
  5. After it has marinated for a week, add the cilantro and serve. This salsa lasts several weeks in the fridge.

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