Xnipec (Dog's Nose Salsa)
This classic Yucatecan salsa is definitely wild. Xnipec, pronounced 'SCHNEE-peck', is Mayan for 'dog's nose'. Serve it -- carefully
Makes about 1 1/2 cups
Ingredients:
4 habanero chilies, seeds and stems removed, diced
juice of 4 limes
1 onion, red or purple preferred, diced
1 tomato, diced
2 Tbsp minced cilantro
Method:
Soak the diced onion peppers in the lime juice for at least 30 minutes. Add all the other ingredients and mix, salt to taste, and add a little water if desired.
Author's Note:
I made this with fresh habaneros, a couple of Roma tomatoes, 1/4 tsp salt and 2 tsp dried cilantro. After sitting for an hour to blend flavors I used some and it was great.
Zana’s Note:
You can adjust the heat (type of peppers/chilies) depending upon the level of heat you can handle. I’m going to try this with some ghost peppers this summer – but only a dash of them with the habs. I’m thinking that I can mix in quite a few different sweet as well as lesser hot peppers with the ghost peppers to add the heat. That way there will be some flavour along with the heat.
![Wink](images/smilies/wink.gif)
I’ll let you know how it turns out.