Habanero Pico de Salsa


I’ve been making this “salsa” for about fifteen years and the bowl is always empty at the end of the night. I’ve heard some of my friends call it a salsa, a salsa fresco, and others call it a Pico de Gallo. I finally decided to name it a Pico de Salsa so everyone would be happy! Regardless of what we all call it, when I tell my friends, “Buy a bag of tortilla chips on your way home from work tonight,” they instantly know I’m going to be giving them a jar of the salsa the next day. The anticipated smile on their faces is always worth it!

So even though this isn’t a ‘secret recipe’ (I always share it when asked), it’s one I guarantee you’ll enjoy the simplicity of making and the joy of sharing. And seriously, it only takes twenty minutes from your cutting board to tortilla chip.


3 bunches, radishes, cleaned and quartered
2 bunches, green onions, cleaned
2 large vine-ripened tomatoes, chopped
1 yellow bell pepper, quartered
1 orange bell pepper, quartered
1 habanero pepper seeded and quartered
1 large can petite diced tomatoes
1/4 cup Liquid Smoke, Mesquite flavor
1 tablespoon salt


1) Place each ingredient from the radishes to the peppers in a food processor and pulse until finely chopped.

2) Scrape the mixture into a large bowl and then stir in the tomatoes, Liquid Smoke and salt until thoroughly combined.

3) Serve with your favorite tortilla chips or sliced carrot chips.

4) Store remaining salsa in an air-tight container in the refrigerator.

Print this recipe



Leave a Reply