Salsa Xnipec

March 4, 2014

Salsa Xnipec - kvalifood.com

Xnipec is a raw Yucatecan habanero salsa. The Mayan name means “dog’s nose” – a reference to the sweating the heat causes. It is built on three essentials: habanero, purple onion, and sour orange juice. Everything stays raw.

Serve it alongside poc chuc, panuchos, salbutes, tacos, or any Yucatecan grilled meat. It is the standard table salsa of the Yucatan peninsula.

Makes ca. 1.5 cups (4 servings)

Ingredients

2 habanero chiles, fresh, seeds and ribs removed, finely chopped
1 medium purple onion (ca. 100 g), finely diced
1 medium ripe tomato (ca. 130 g), seeded, diced (optional)
60 ml sour orange juice, or substitute: 2 tbsp lime juice + 2 tbsp orange juice
1/2 tsp dried Mexican oregano
salt, to taste

Directions

Finely chop the habaneros (wear gloves). Finely dice the onion.
If using tomato, halve, squeeze out seeds, and dice small.
Combine habanero, onion, and tomato (if using) in a glass bowl.
Add sour orange juice, oregano, and salt. Mix well.
Cover and refrigerate at least 30 minutes.
Adjust salt before serving. Serve at room temperature.

Notes

Both versions (with and without tomato) exist in Yucatan. Without is more intense.
2 habaneros with seeds removed gives substantial heat. For full intensity, leave some seeds in.
Do not use only lime as substitute – the flavor profile changes significantly.
Keeps 3-4 days refrigerated.