Habanero Pico De Gallo

Celticevergreen's Note:

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

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 cups purple onions , chopped
• 1 habanero pepper , seeded and chopped
• 2 large limes, juice of
• salt
• 2 tablespoons cilantro , chopped (optional)

Directions:

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.

Reviews

[Tiny_Toodles]

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!