Habanero Pico De Gallo Food

FRESH PICO DE GALLO RECIPE

Steps:

• Dice the tomatoes and place them into a large mixing bowl.
• Stem the jalapeno peppers and finely mince them. Add them to the bowl.
• Mince the onion, garlic and cilantro. Into the bowl they go.
• Add lime juice, cumin, and salt and pepper to taste.
• Mix well.
• Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you're in a hurry.

PICO DE GALLO

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.

HABANERO PICO DE GALLO

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.

PICO DE GALLO

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.

GOAT BIRRIA TACOS WITH CUCUMBER PICO DE GALLO RECIPE

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.

HABANERO-CHICKEN SANDWICH

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.

PICO DE GALLO

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.

SMOKY PICO DE GALLO

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.