Ixni-pec salsa

Yield: 1 Servings

Measure Ingredient
¼ cup Finely chopped onion
¼ cup Finely chopped tomato
¼ cup Finely chopped Habaneros: rinse if pickled
¼ cup Seville orange juice; or use 2/3 orange juice to 1/3 lime juice to make 1/4 cup
\N \N Salt to taste

*Mayan for "Dog's Vomit"

Yields one cup.

In a bowl combine the onion, tomato and Habaneros. Add enough juice to make it soupy, about ¼ cup. Add salt to taste. Serve with Yucatecan or any other dishes calling for a hot sauce. Use the same day. (I don't know why as it should refrigerate or freeze well since the tomato and orange./ lime juice are acidic.)

Posted to recipelu-digest by molony <molony@...> on Mar 06, 1998

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