Spicy Habanero Pico de Gallo
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Recipe Overview
Overview
Habanero Pico de Gallo is a delightful twist on the classic Mexican salsa, bringing a fiery kick to your table. The recipe starts with fresh tomatoes, which are the base of this vibrant dish. The speaker emphasizes the importance of using ripe tomatoes, ideally around a pound, to achieve the best flavor. The tomatoes are diced and mixed with finely chopped onions, which add a sweet crunch to the salsa. A small to medium-sized white onion is recommended, but the amount can be adjusted based on personal preference.
Next comes the star of the show: the habanero peppers. These peppers pack a punch and are much hotter than jalapeños, so the speaker advises using them according to your heat tolerance. The habaneros are roughly chopped and added to the mix, along with diced jalapeños for an extra layer of flavor. The speaker notes that the seeds can be left in for added heat, but they can also be removed if desired.
Cilantro and lime juice are essential for that fresh, zesty flavor. The recipe calls for three tablespoons of chopped cilantro and the juice of one lime, but adjustments can be made based on taste. Salt is also crucial, and the speaker suggests adding it to taste, enhancing the overall flavor profile of the salsa. After mixing all the ingredients, the Pico de Gallo is best refrigerated for at least an hour to allow the flavors to meld together.
This spicy salsa is incredibly versatile; it can be served with tortilla chips as a dip or used as a topping for tacos, burritos, or grilled meats. The speaker encourages experimentation with variations, such as adding pineapple for sweetness or garlic for depth. Overall, this Habanero Pico de Gallo is a simple yet flavorful addition to any meal, perfect for those who love a bit of heat.
Recipe Details
Steps & Tips
Gather ingredients for habanero pico de gallo.
Dice about a pound of tomatoes, removing the insides if desired.
Dice half of a small to medium white onion.
Dice one jalapeno, leaving seeds and innards if preferred.
Roughly chop habaneros, removing insides if desired.
Tip: It's a good idea to use gloves when working with hotter peppers to avoid skin irritation.
Chop three tablespoons of cilantro, adjusting amount to taste.
Juice half of a lime, adjusting to taste.
Add salt to taste, starting with a few pinches.
Mix all ingredients together in a bowl.
Seal and refrigerate the pico de gallo for at least an hour.
Tip: Refrigerate the pico de gallo for at least an hour to let the flavors mingle.
Tip: Taste and adjust seasoning after the pico de gallo has mingled for a while.
Tip: You can customize pico de gallo by adding ingredients like garlic, spices, or even fruits like pineapple.
Taste the pico de gallo after refrigerating to ensure flavors have mingled.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Habanero peppers are significantly hotter than jalapeños, with a heat level around 300,000 Scoville heat units.
- •Pico de Gallo is a fresh salsa that can be customized with various ingredients like pineapple or garlic.
- •Letting Pico de Gallo sit for at least an hour allows the flavors to meld and develop.
- •Using gloves when handling hot peppers like habaneros can prevent skin irritation.
