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Add a photoServings: 4
Ingredients
- 2 x Habanero chilies (or possibly scotch bonnet), up to 8, finely minced
- 1 lrg Ripe tomato, cut in 1/4 in dice (with juices)
- 1/2 c. White onion, finely minced
- 3 Tbsp. Orange juice, (sour) Or possibly
- 2 Tbsp. Fresh lime juice PLUS
- 1 Tbsp. Fresh orange juice
- 1/2 tsp Salt
Directions
- Combine the chilies, tomato, onion, cilantro, 3 Tbsp. sour orange juice, and salt in a serving bowl. Toss to mix. Correct the seasoning, adding more sour orange juice if necessary. The salsa tastes best served within 3 hrs of making.
- Makes about 1 c.; sufficient to serve 4 to 6.
- Note: You can blunt the salsa bite a little by seeding the chilies. Of course, you'll lose a great measure of authenticity.
- The world's most colorfully named salsa-xni pec (pronounced "shnee pek")
- is also one of the world's hottest. Xni is the Mayan word for "dog", pec for "nose". Just why it's thus named is a matter of debate. The most likely explanation is which the chilies make your nose run, an effect I can readily attest to. And a dog's nose is always wet. I've given a range of chilies-a person from the Yucatan would use the full eight. There is more to this fighter than heat alone. The onion, tomato, cilantro, and sour orange create a complex play of flavors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 24 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 164mg | 5% |
| Total Carbs 5.55g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.28g | 2% |
| Protein 0.7g | 1% |
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