Xni-Pec Salsa

Xni-pec (pronounced schnee-peck) is a popular Mayan salsa served throughout the Yucatán Peninsula region of Mexico, and consuming this fiery concoction leaves even the most seasoned of chilli-heads with watery eyes and a wet nose, hence why the name 'Xni-Pec' translates as 'Dog's Nose' or 'Dog's Snout' in the Mayan language. This is a great salsa to make during the summer months when fresh tomatoes and Habanero chillies are at their best.

Xni-Pec Salsa

Ingredients:

• 500g fresh tomatoes, diced
• 150g finely diced onion (red or white)
• 2 tablespoons chopped fresh coriander
• 2–4 Habanero chillies, finely chopped
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• Salt to taste

Method:

1. Place the tomatoes, onion, fresh coriander and Habanero chillies into a large mixing bowl.


2. Add the orange juice and the lime juice, season with salt and mix thoroughly.


3. Leave to stand for approximately 30 minutes for all of the flavours to develop and then transfer to a serving bowl.

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Notes:

• I make this salsa on a regular basis throughout the summer and have found that it works well with most varieties of fresh tomato.


• Bitter oranges, also known as 'Seville Oranges' and 'Sour Oranges', are traditionally used when making this salsa, but I've found that a combination of freshly squeezed orange juice and freshly squeezed lime juice can work just as well.