| Recipe: | "Dog's Nose Salsa" - Xni Pec |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 4 |
| Difficulty: | N/A |
| Ingredients: | 2 habanero chilies (or scotch bonnet); up to 8, finely chopped
1/2 cup(s) White onion ; finely chopped
3 tbsp orange juice ; (sour) OR
2 tbsp Fresh lime juice PLUS
1/2 tsp salt
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| Directions: | 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 likelyexplanation is that the chilies make your nose run, an effect I can readilyattest 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 on Sep07, 1998, converted by MM_Buster v2.0l.
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