| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Maya | Grilling, Seafood, Sauces | 4 | Servings |
INGREDIENTS
| 2 | Habanero chilies (or scotch bonnet); up to 8, finely chopped | |
| 1 | lg | Ripe tomato; cut in 1/4 in dice (with juices) |
| 1/2 | c | White onion; finely chopped |
| 3 | tb | Orange juice; (sour) OR |
| 2 | tb | Fresh lime juice PLUS |
| 1 | tb | Fresh orange juice |
| 1/2 | ts | Salt |
INSTRUCTIONS
Combine the chilies, tomato, onion, cilantro, 3 tablespoons sour orange juice, and salt in a serving bowl. Toss to mix. Correct the seasoning, adding more sour orange juice if necessary. The salsa tastes best served within 3 hours of making. Makes about 1 cup; enough to serve 4 to 6. Note: You can blunt the salsa bite a little by seeding the chilies. Of course, you'll lose a great measure of authenticity. Formatted by JoAnn Pellegrino 9/98 NOTES : The world's most colorfully named salsa-xni pec (pronounced "shnee pek") ~ is also one of the world's hottest. Xni is the Mayan word for "dog", pec for "nose". Just why it's thus named is a matter of debate. The most likely explanation is that the chilies make your nose run, an effect I can readily attest to. And a dog's nose is always wet. I've given a range of chilies-a person from the Yucatan would use the full eight. There is more to this fighter than heat alone. The onion, tomato, cilantro, and sour orange create a complex play of flavors. Recipe by: Barbecue! The Bible/S. Raichlen Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep 07, 1998, converted by MM_Buster v2.0l.
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