After making a batch of habanero beef jerky (the recipe is in part one of this two-part series), I had extra habaneros left over. What to do with them? How about a post-bike-ride snack? It was time to use the habaneros for what they are more traditionally known for. I went to a favorite recipe – habanero pico de gallo, a type of salsa commonly used in Mexican cuisine. The phrase pico de gallo literally means “rooster’s beak” in Spanish.
To review what was revealed in part one, the habanero is a small, extremely hot chile pepper grown in Mexico, Latin America and in parts of the United States. How hot is it? A jalapeno pepper checks in between 2,500 and 8,000 Scoville, or heat, units. The habanero can be 100 times hotter than a jalapeno.
This type of salsa couldn’t be easier to make and delivers a combination of cool, fresh vegetables and a slow afterburn of habaneros. There’s no need to measure the ingredients. This is one recipe you can’t mess up.
INGREDIENTS
2 medium tomatoes, diced
1 onion, diced
Handful of cilantro, chopped
Juice of 1 lime
Garlic minced to taste ( I like a lot of garlic, so I use an entire head)
1 pinch ground cumin or to taste
Salt and ground pepper to taste
Habaneros minced to taste. I used four in this batch.
INSTRUCTIONS
Stir the tomatoes, onion, cilantro, habaneros, lime juice, garlic, cumin, salt and pepper in a large bowl. Refrigerate until chilled. Serve with tortilla chips and cold beverage of choice.
This recipe is always a hit and hearing the different reactions always provokes great conversation and laughs. Enjoy!
