Ixni-pec – Yucatan Habanero Sauce

What tranquility will there be in heaven! Who can express the fullness and blessedness of this peace! What a calm is this! How sweet and holy and joyous! What a haven of rest to enter, after having passed through the storms and tempests of this world, in which pride and selfishness and envy and malice and scorn and contempt and contention and vice are as waves of a restless ocean, always rolling, and often dashed about in violence and fury! What a Canaan of rest to come to, after going through this waste and howling wilderness, full of snares and pitfalls and poisonous serpents, where no rest could be found.

Jonathan Edwards

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)

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

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