Habanero Pico De Gallo

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Chop onions and habanero. Squeeze the juice of the limes over the onions and habanero mix.
  • Put in a bowl with a tight lid and shake well. You can serve it immediately, but it will be nothing special.
  • Put it in the refrigerator and every day for a week shake it well so that the lime juice totally coats the mixture.
  • After a couple of days, taste for heat and add additional habanero, if desired and salt to taste.
  • After it has marinated for a week, add the cilantro and serve. This salsa lasts several weeks in the fridge.
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@Member 610488
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@Member 610488
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"Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun."
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  1. 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.
    Reply
  2. cervantesbrandi
    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!
    Reply
  3. Member 610488
    Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun.
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