If you love pico de gallo, you'll love this version made with fiery habanero peppers, super fresh flavor with a perfect blast of fruity heat, so good!
Habanero Pico de Gallo Recipe
Looking for a salsa that is easy to make, deliciously fresh, and perfectly spicy? Here you go. We're making Habanero Pico de Gallo, and it's everything you need.
This recipe uses only fresh ingredients - habanero pepper for its fruity kick, along with crunchy onion, cilantro, zesty lime, and lots of juicy tomato.
This is a dish you can whip up pretty quickly. Bring to your next party, or keep it all to yourself. I love it for my tacos! It's a must in our kitchen.
Let's talk about how to make habanero pico de gallo, shall we?
Habanero Pico de Gallo Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Tomatoes. I love vine ripened tomatoes, though any fresh tomatoes will work. Use only fresh tomatoes, not canned.
- Jalapeno Pepper.
- Habanero Pepper.
- Onion. White onion is preferred, though I do love a pico with red onion.
- Fresh Cilantro.
- Fresh Lime Juice.
- Salt. To taste.
How to Make Habanero Pico de Gallo - the Recipe Method
- Toss all of the ingredients together in a large bowl.
- Taste and adjust for salt and lime.
- Serve it right away, or better yet, cover and refrigerate the pico in the refrigerator for 1 hour or so, to let those wonderful flavors mingle and develop.
Boom! Done! Your habanero pico de gallo is ready to serve. It's so colorful! Let me know how you are serving yours!
Recipe Tips & Notes
- All of the ingredients in this recipe are adjustable to your personal preference. So, if you want more cilantro or crunchy onion, go for it! Want less tomato? No problem! I enjoy adding extra habanero peppers for the fruity flavor and heat.
Serving Habanero Pico de Gallo
You can serve your habanero pico de gallo as a regular salsa with crispy tortilla chips. It makes a great appetizer.
Or, use it as a topping for sandwiches, pizzas, salads, or any of your favorite Mexican dishes, like Molletes, Tacos al Pastor, Carne Asada, Birria Tacos, or delicious Street Tacos.
Storage
Habanero pico de gallo will last up to 5 days in the refrigerator in a sealed container. The tomato may start to soften and lose integrity, so I prefer eating it within a day or 2.
I do not recommend freezing habanero pico de gallo.
That's it, my friends. I hope you enjoy this habanero pico de gallo recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Habanero Pico de Gallo Recipe
Ingredients
- 1 pound vine ripened tomatoes diced
- 1 jalapeno pepper diced (innards removed for milder if desired)
- 1 habanero pepper diced (innards removed for milder if desired)
- 1 small white onion diced
- 3 tablespoons cilantro cleaned and stemmed - add up to 1/2 to 1 cup, to your preference
- Juice from 1 lime about 3 tablespoons
- Salt to taste
Instructions
- Add the tomatoes, jalapeno, habanero, onion, and cilantro to a mixing bowl.
- Add the lime juice and salt. Mix to combine.
- Taste and adjust for salt and lime.
- Cover and let the flavor mingle for a good hour or so, though you can enjoy it right away if you'd like.
Video
Notes
Nutrition Information
SnakeCharmer says
Hey Mike, this recipe virtually replicates my own Pico I've made for years. As does Marnie, we always include a can of Rotel tomatoes (Mexican). As you say it's better after camping out in the fridge for a while to meld. I often eat it like a salad with some toasted crispy corn tortillas on the side. Or as a bean and pico tostado. Absolutely can't go wrong! Keep on with your mission to make the world a better place, one recipe at a time. We love peppers as much as you and variety is the spice of life.
Mike Hultquist says
Sounds wonderful! Thanks so much!
Marnie says
Love love love this!!
I did make as is, but added zest of two limes in addition to juice of two limes. And, (only because I needed more portion) I did add a can of Habenero Rotel tomatoes with juice in addition to fresh tomatoes. Turned out fantastic. Thanks Mike!
Mike Hultquist says
Wonderful! Glad you enjoyed it, Marnie! Thanks!
Ramya says
Cant wait to make this soon for me i never had habanero pico de gallo before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.