Pico de Gallo With A Twist
This is a classic pico de gallo preparation with the exception of the inclusion of three types of spicy chiles, jalapeño and habanero peppers. Their flavors are so different: Jalapeños are much more vegetal and can lean into bell pepper and poblano flavors, while habanero are much sharper, and spicey. They complement each other very well, and are used in many Mexican salsas.
INGREDIENTS
3 large ripe Roma tomatoes, chopped
¼ cup cilantro leaves and tender stems, finely chopped
¼ white onion, chopped
1 jalapeño, finely chopped
1 poblano chile, finely chopped
3 habanero peppers
1 garlic clove, finely grated
1 tablespoon fresh lime juice, plus more as needed
1½ teaspoons kosher salt (such as Diamond Crystal)
Directions:
Step 1
Gently toss tomatoes, cilantro, onion, jalapeño, poblano, habanero, garlic, and 1 tablespoon of lime juice in a small bowl; season with salt and more lime juice if necessary. Let sit, uncovered, to let flavors meld, about 10 minutes.
Note- I like to let my salsa sit for at least 2 hours so all the flavors meld.
Recipe Source: New York Times Cooking (Adapted)