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.


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


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


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