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Habanero Pico De Gallo

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“Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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