This explosively hot salsa comes from the Yucatán in southern Mexico. In the Yucatán Xni-pec is usually on the table and is served with grilled meats, fish, and seafood. Corn chips are good to dip in it too. It is greatest eaten fresh.
- 2–3 habanero chile peppers
- 4 large ripe tomatoes, chopped
- 1 onion, finely chopped
- large handful of cilantro leaves, chopped
- 1⁄4 cup bitter orange juice or lime juice
- salt to taste
Directions: roast the habaneros, peel, and remove the seeds. Chop the flesh and blend with the chopped tomatoes and onion. Stir in the cilantro and pour over the orange juice. If Seville oranges aren’t in season, lime juice can be used. Season with salt to taste. Let the salsa marinate for an hour at room temperature.