Ixni-pec – Yucatan Habanero Sauce

Many a good and righteous cause on earth has been lost by the death of its advocate. But our Advocate, as He is without beginning of days, is without end of years. As the tinkling bells of the High Priest’s vestments were heard by the crowd in the outer court, while he himself was ministering within the veil – the sound conveying to them the assurance that he was still engaged in the solemn act of intercession – so the ear of faith can still catch up the music of these sacred chimes – these silver bells in heaven – “Blessed are the people who know the joyful sound!”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexican, Peppers, Sauces	1	Cup

INGREDIENTS

1/4	c	Onion, chopped
1/4		Ripe tomato, peeled seeded
		and chopped
1/4	c	Habanero, seeded and chopped
1/4	c	Seville, bitter orange
		juice *
		Salt to taste

INSTRUCTIONS

or substitute a mixture of 1 part orange juice to 2 parts fresh lime
juice.  In a bowl combine all the ingredients, seasoning with salt.
Serve  whenever a chilli sauce is called for.  Andrews says this
Ixni-Pec is pronounced schnee-pec.  This dish is  from Yucatan, in
Mexico.  From Elisabeth Lambert Ortiz, in Jean Andrew's Red Hot Peppers
MacMillan, 1993  ISBN 0-02-502251-2.  Typos by Jeff Pruett. Posted to
MM-Recipes Digest V3 #267  Date: Sun, 29 Sep 1996 13:58:34 -0500  From:
hartman@indy.net (John Hartman)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 36 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 351.5mg Potassium: 196.4mg Carbohydrates: 9.5g Fiber: 1.3g Sugar: 4.2g Protein: <1g