Xni-Pec is Mayan for dog's nose, so be prepared for a wet nose after tasting this fiery concoction! From Chile Pepper Magazine.
- Ready In:
- 6 habanero peppers, roasted, peeled, stems and seeds removed, minced
- 3 plum tomatoes, finely diced
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup white onion, minced
- 1⁄4 cup sour orange juice or 1/4 cup lime juice
- Combine all the ingredients.
- Let sit for 30 minutes at room temperature and serve!
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My sister lived in the Yucatan. When she came back to Canada she made it with fresh orange juice and white wine vinegar instead of sweet orange lime. She also does one with sour orange and cabbage tomato that is pretty amazing. Has anyone else tried the cabbage in salsa? Better than you would think!Reply
I got hooked on xni-pec salsa while traveling in Mexico, and this is spot-on. I couldn't find habaneros, so I used Jamaican hot peppers. They're less spicy than habaneros, but the results were still very hot. I followed Chocolatl's advice and used 2 parts lime juice, 1 part orange juice. I also doubled the onion. I use this as a condiment rather than a dip for chips. I served it with black beans and rice. Thanks for a great recipe!Reply
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