Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This recipe uses only fresh ingredients - habanero pepper for its fruity kick, along with crunchy onion, cilantro, zesty lime, and lots of juicy tomato. This is a dish you can whip up pretty quickly. Bring to your next party, or keep it all to yourself. I love it for my tacos! It’s a must in our kitchen. Let’s talk about how to make habanero pico de gallo, shall we?
Tomatoes. I love vine ripened tomatoes, though any fresh tomatoes will work. Use only fresh tomatoes, not canned. Jalapeno Pepper. Habanero Pepper. Onion. White onion is preferred, though I do love a pico with red onion. Fresh Cilantro. Fresh Lime Juice. Salt. To taste.
Or, use it as a topping for sandwiches, pizzas, salads, or any of your favorite Mexican dishes, like Molletes, Tacos al Pastor, Carne Asada, Birria Tacos, or delicious Street Tacos. I do not recommend freezing habanero pico de gallo. That’s it, my friends. I hope you enjoy this habanero pico de gallo recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
