Habanero Pico De Gallo Recipes

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.

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.

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.