"pico with a punch, this sweet and not as hot as you think pico de gallo is as at home in a stand alone dip at a party as on tacos al pastor, you will love it's versatility"
Share
Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins
2Cherry Fire Roasted Habanero Chiles, seeded, pithed, diced fine
2medium Cherry Fire Roasted Serrano Chiles, seeded, pithed, diced fine
2cupsfresh pineapple, diced
1red bell pepper, chopped on small
⅓cupred onion, chopped on small
2tbspfresh cilantro, chopped fine
2tbspfresh lime juice
¼tspgarlic powder
¼tspfine sea salt
Cherry Fire Roasted Habanero Chiles and Serranos
1
Lightly oil habanero and serrano chiles.
Bring cleaned grill to medium high heat, rolling cherry.
Grill chiles, turning every couple minutes until charred well.
Place in small paper bag or seal-able container for 10-20 minutes.
GO TO RESTROOM. (or don’t, but you’ll understand exactly why, trust me)
WITH COOKS GLOVES PROCEED!!!
2
Place habaneros on cutting board, slice off top, open pepper and scrap out the pith and seeds. Pithed and seeded this will still be hotter than you’ll ever find in any restaurant. If your are sure, add a small amount of seeds back to peppers and process very fine. (Small 1 cup processor, or chop extremely fine or mince fine) STOP EVERYTHING, place knife, cutting board and processor cup in sink of hot water and Dawn liquid. Then in dishwasher. Now remove your gloves over the garbage can. Go directly to sink with HOT water and Dawn and wash hands for 30 seconds, from mid arm to fingertips. Dry hands well. Place towel in washroom, do not reuse.
2Cherry Fire Roasted Habanero Chiles, seeded, pithed, diced fine
2medium Cherry Fire Roasted Serrano Chiles, seeded, pithed, diced fine
2cupsfresh pineapple, diced
1red bell pepper, chopped on small
⅓cupred onion, chopped on small
2tbspfresh cilantro, chopped fine
2tbspfresh lime juice
¼tspgarlic powder
¼tspfine sea salt
Directions
Cherry Fire Roasted Habanero Chiles and Serranos
1
Lightly oil habanero and serrano chiles.
Bring cleaned grill to medium high heat, rolling cherry.
Grill chiles, turning every couple minutes until charred well.
Place in small paper bag or seal-able container for 10-20 minutes.
GO TO RESTROOM. (or don’t, but you’ll understand exactly why, trust me)
WITH COOKS GLOVES PROCEED!!!
2
Place habaneros on cutting board, slice off top, open pepper and scrap out the pith and seeds. Pithed and seeded this will still be hotter than you’ll ever find in any restaurant. If your are sure, add a small amount of seeds back to peppers and process very fine. (Small 1 cup processor, or chop extremely fine or mince fine) STOP EVERYTHING, place knife, cutting board and processor cup in sink of hot water and Dawn liquid. Then in dishwasher. Now remove your gloves over the garbage can. Go directly to sink with HOT water and Dawn and wash hands for 30 seconds, from mid arm to fingertips. Dry hands well. Place towel in washroom, do not reuse.
AuthorDartagnan
