Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 | Habanero chilies (or scotch bonnet); up to 8, finely chopped |
| 1 large | Ripe tomato; cut in 1/4 in dice (with juices) |
| ½ cup | White onion; finely chopped |
| 3 tablespoons | Orange juice; (sour) OR |
| 2 tablespoons | Fresh lime juice PLUS |
| 1 tablespoon | Fresh orange juice |
| ½ teaspoon | Salt |
Combine the chilies, tomato, onion, cilantro, 3 tablespoons 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 hours of making.
Makes about 1 cup; enough 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.
Formatted by JoAnn Pellegrino 9/98 NOTES : 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 that 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.
Recipe by: Barbecue! The Bible/S. Raichlen Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 07, 1998, converted by MM_Buster v2.0l.