HABANERO PICO DE GALLO
Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun.
Provided by Member 610488
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 42.9, Fat 0.1, Sodium 3.8, Carbohydrate 10.7, Fiber 1.4, Sugar 4.3, Protein 1
PICO DE GALLO
This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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