Free Recipe Dog s Nose Salsa – Xni Pec
Recipe Type: G Recipes
Recipe Preparation:
Cooking Ingredients for Dog s Nose Salsa – Xni Pec Recipe
2 Habanero chilies (or scotch
-bonnet); up to 8, finely
-chopped
1 lg Ripe tomato; cut in 1/4 in
-dice (with juices)
1/2 c White onion; finely chopped
3 tb Orange juice; (sour) OR
2 tb Fresh lime juice PLUS
1 tb Fresh orange juice
1/2 ts Salt
Dog s Nose Salsa – Xni Pec Preparation
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@ix.netcom.com> on Sep 07, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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