| 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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