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.
I’ll let you know how it turns out.