Habanero Pico De Gallo
Recipe is traditional yucatan peninsula, mexico. Acquired from friend's housekeeper/cook while visiting cancun.
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.
Ingredients
purple onions, habanero pepper, limes, juice of, salt, cilantro