Cool Recipe: Gabriela's Salsa Huevona (Lazy Salsa)

Stay Cool!

Name: Gabriela
Location: New York City, New York
How are you staying cool? Sweating it out with a spicy salsa that doesn't require us to roast any ingredients!

This rendition of Salsa Huevona, literally lazy salsa, requires a tad bit more time with the knife than most other recipes. Usually a cook will dice the pepper about the same size as the other ingredients, which is fine if you're using a very mild pepper or if ya don't mind randomly chomping down on a huge chunk of heat .

But when using habañeros, I would suggest finely mincing them with garlic (mom always told me the garlic cuts the sting and tempers the ensuing stomach ache) so that the oils immediately infuse the salsa with piquant and savory flavor. This little trick also gives the salsa consistent kick with every bite.

Tester's Notes

This simple recipe may seem to be like a regular pico de gallo, but the habañero is the fun spicy twist. It's worth wearing gloves when cutting up the habañero if you want to avoid any spicy sting, but mashing it up into a paste with the garlic ensures that it infuses all the other elements in this salsa that has lots of fresh flavor. It's a gorgeous topping for scrambled eggs or just with some sturdy tortilla chips!

- Christine, May 2015

Salsa Huevona


3 (3 c.) medium tomatoes (heirloom, vine ripe or roma)
1 bunch (1 c.) green onion
1/2 (1 c.) red onion
1 c. chopped cilantro
1 habañero (mild), two if you like it hot!
2 cloves garlic
1 lime
1/2 Tbs. salt

Wash and dry your ingredients. Chop each of the tomatoes into approximately 1 cm. chunks. Chop the bunch of green onions 1 inch above rooted ends, discard the roots and cut stems at half inch intervals. Chop the red onion about the same size as the green onion. Chop the cilantro. Place all ingredients in a large bowl with the juice of one lime.

Finely dice the habañero and garlic so that it is almost paste-like. Sprinkle with 1/2 Tbs. salt. Add to the large bowl and gently but thoroughly toss ingredients together. Chill for 1/2 hour.

Serve with freshly fried corn tortilla chips, store will do, but homemade is always better. This salsa is also delicious added to scrambled eggs.

• Visit Gabriela's blog: Gabriela's Kitchen

Thank you Gabriela! This looks so delicious!

(Images: Gabriela)