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Smoky Habanero Pico de Gallo

A fiery twist on a classic salsa, this habanero pico de gallo combines ripe tomatoes, onion, cilantro, and a kick of habanero for a bold, fresh flavor. Perfect for tacos, nachos, or as a vibrant side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 20
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound Roma tomatoes, diced
  • 1/2 medium white onion, finely chopped
  • 1 small habanero pepper, seeded and minced use gloves for handling
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice from about 1 lime
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon black pepper

Method
 

  1. In a medium mixing bowl, combine the diced tomatoes, finely chopped white onion, minced habanero pepper, and chopped cilantro.
  2. Add the fresh lime juice, salt, and black pepper. Stir everything together until well mixed. Taste and adjust seasoning if needed. Serve immediately or cover and refrigerate for at least 30 minutes to let the flavors meld.

Nutrition

Calories: 20kcalCarbohydrates: 4gProtein: 1gSodium: 200mgFiber: 1gSugar: 2g

Notes

For a milder heat, remove the seeds and membranes from the habanero thoroughly. You can substitute jalapeno if you prefer less spice. Store leftovers in an airtight container in the fridge for up to 3 days; drain excess liquid before serving. This salsa tastes even better after a few hours in the fridge. Serve with tortilla chips, over grilled fish, or as a topping for tacos and burritos.

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