Habanero Pico De Gallo Recipes

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PICO DE GALLO

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 0



Pico De Gallo image

Steps:

  • In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

PICO DE GALLO

Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!

Provided by Rachel Love

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 3h20m

Yield 12

Number Of Ingredients 9



Pico de Gallo image

Steps:

  • Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g

6 roma (plum) tomatoes, diced
½ red onion, minced
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

GOAT BIRRIA TACOS WITH CUCUMBER PICO DE GALLO RECIPE

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. We went a step further and puréed it with the roasted vegetables and softened dried chiles left in the roasting pan, turning the brothy soup into a spicy dipping sauce.

Provided by Rick Martinez

Yield 10-12 servings

Number Of Ingredients 20



Goat Birria Tacos With Cucumber Pico de Gallo Recipe image

Steps:

  • Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.
  • Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½-5 hours.
  • Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.
  • Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
  • Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1-4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.
  • Top warm tortillas with meat, then salsa. Serve with consomé for dipping.

1 (7-10-lb.) bone-in leg of goat or lamb, untrimmed
⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more
1 large white onion, chopped
10 garlic cloves, peeled
3 large guajillo chiles, seeds removed
1 large ancho chile, seeds removed
2 dried chiles de árbol
1 (3") piece ginger, peeled
2 whole cloves
1 (14.5-oz.) can diced fire-roasted tomatoes
1 Tbsp. black peppercorns
1 Tbsp. dried oregano, preferably Mexican
1 tsp. ground cumin
5 Persian cucumbers, cut into (¼") pieces
½ medium red onion, cut into (¼") pieces
⅓ cup fresh lime juice
¼ cup chopped basil
1 tsp. kosher salt
1-4 habanero chiles, seeds removed, finely chopped
24 (6"-diameter) corn tortillas, warmed

HABANERO PICO DE GALLO

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

Provided by Member 610488

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Habanero Pico De Gallo image

Steps:

  • Chop onions and habanero. Squeeze the juice of the limes over the onions and habanero mix.
  • Put in a bowl with a tight lid and shake well. You can serve it immediately, but it will be nothing special.
  • Put it in the refrigerator and every day for a week shake it well so that the lime juice totally coats the mixture.
  • After a couple of days, taste for heat and add additional habanero, if desired and salt to taste.
  • After it has marinated for a week, add the cilantro and serve. This salsa lasts several weeks in the fridge.

Nutrition Facts : Calories 42.9, Fat 0.1, Sodium 3.8, Carbohydrate 10.7, Fiber 1.4, Sugar 4.3, Protein 1

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

PICO DE GALLO

Fresh salsa. this can be used on so many things. I use it on tacos, as a dip, on taco potatoes, etc.

Provided by kxmclaughlin

Categories     Sauces

Time 15m

Yield 4-5 cups

Number Of Ingredients 8



Pico De Gallo image

Steps:

  • Dissolve chicken bullion in heated lime juice.
  • Add all ingredients together and toss. The longer it sets, the better the flavors blend. The bullion, lime juice and cilantro measurements are estimated. Adjust to your own tastes.
  • Optional: Depending on how hot you like it, you may add 1/2 to 1 extremely finely chopped habanero or bonnet pepper. **Use caution when working with the peppers or you will regret it later. Try to use gloves.

Nutrition Facts : Calories 52.3, Fat 0.5, SaturatedFat 0.1, Sodium 61.3, Carbohydrate 11.8, Fiber 3.4, Sugar 6, Protein 2.6

8 roma tomatoes, finely diced
1 bunch green onion, thinly sliced
3 jalapeno peppers, finely diced
1 cubanelle pepper, finely diced
1 anaheim chili, finely diced
2 tablespoons chicken bouillon (Maggi powder)
2 ounces lime juice
2 tablespoons dried cilantro

HABANERO-CHICKEN SANDWICH

Put some spice in your next chicken sandwich with this Habanero-Chicken Sandwich! Habanero cheese slices and pico de gallo set the tone of this Habanero-Chicken Sandwich.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6



Habanero-Chicken Sandwich image

Steps:

  • Heat grill to medium-high heat.
  • Grill chicken 6 to 8 min. on each side or until done (165°F), topping with cheese and adding rolls, cut sides down, to grill for the last min.
  • Cover bottom halves of rolls with lettuce; top with pico de gallo, chicken and avocados. Cover with tops of rolls.

Nutrition Facts : Calories 510, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 41 g

4 small boneless skinless chicken breasts (1 lb.)
4 KRAFT Big Slice Hot Habanero Cheese Slices
4 kaiser rolls, split
4 lettuce leaves
1/4 cup pico de gallo
1 avocado, sliced

SMOKY PICO DE GALLO

This is not a super-quick recipe - this is a 'slow down and enjoy making a great, smoky salsa your family and friends will love' recipe. But the pico de gallo is very easy to make. I used a food smoker to get the smoke flavoring.

Provided by Joel

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h55m

Yield 8

Number Of Ingredients 10



Smoky Pico de Gallo image

Steps:

  • Preheat a smoker grill for 200 degrees F (95 degrees C). Add water to the bowl and wood chips to the side tray according to manufacturer's directions.
  • Place onion, jalapeno peppers, habanero peppers, and garlic in an aluminum roasting pan small enough to fit into your smoker. Drizzle with olive oil, stirring to completely cover.
  • Place the roasting pan into the preheated smoker. Smoke, using 1 to 2 pans of wood chips, until vegetables are tender but not dried out, about 1 to 2 hours.
  • Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.
  • Add smoked vegetables to the tomato mixture, stir to combine, and return to refrigerator to marinate for at least 30 minutes.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 10.4 g, Fat 2.9 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 36.9 mg, Sugar 4.6 g

1 large sweet onion, diced
2 jalapeno chile peppers, diced
1 habanero chile pepper, diced
6 cloves garlic, peeled and finely chopped
1 ½ tablespoons olive oil
12 Roma (plum) tomatoes, diced
¼ cup chopped fresh cilantro
2 fresh limes, juiced, with pulp reserved
1 teaspoon ground cumin
¼ teaspoon seasoned salt

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