Xni-Pec Mayan Salsa


Xni-Pec (pronounced Shnee-Peck) is Mayan for “dog’s nose”; an apt description for the wet nose you’ll have after ingesting this hellish concoction — which has roots going back at least 2,000 years in the Yucatán.

Ingredients:

6 habañero peppers stemmed, seeded and minced
3 plum tomatoes, finely diced
1/4 cup fresh cilantro, chopped
1/4 cup white onion, minced
1/4 cup Seville sour orange juice (naranjas agrias) or equal parts orange and lime juice
Pinch of salt

Directions:

Combine all the ingredients.
Let sit for 30 minutes at room temperature and serve!
If you want more heat, keep the chili pulp and seeds.

Note: Be extremely careful when handling habañero chilis! Wear proper hand and eye protection.
(also don’t drop or bump the dish or it will explode.)

Makes 1/2 cup.
Heat scale: Incendiary

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s