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    You are in: Home / Recipes / Habanero Pico De Gallo Recipe
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    Habanero Pico De Gallo

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Member #610488's Note:

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

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    Units: US | Metric


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

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on March 18, 2008


      This recipe is really good, I also add diced button mushrooms in when I add the cilantro....and I add around 1/4 cup of cilantro instead of 2 tbsp. Great with tortilla chips!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Habanero Pico De Gallo

    Serving Size: 1 (113 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 42.8
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 3.7 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 1.3 g
    Sugars 4.3 g
    Protein 1.0 g

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