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* Exported from MasterCook *
Xnipec (Tomato-Habanero Salsa)
Recipe By : Rick Bayless's Mexican Kitchen
Serving Size : 16 Preparation Time :0:00
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small red onion -- about 4 oz.
2 tablespoons fresh sour orange or lime juice
10 ounces ripe tomatoes
1/2 whole habanero chile -- or more to taste
12 large sprigs fresh cilantro
1/2 teaspoon salt
Chop the onion very finely, using a knife (don't use a food processor), and
scoop it into a strainer; rinse under cold water. Shake as much of the
water off as possible, then transfer to a small bowl and stir in the juice.
Core the tomatoes, then cut in half crosswise; squeeze out the seeds.
Finely dice the tomatoes (about 1/4 inch cubes). Scoop into a bowl.
Slice the radishes 1/16-inch thick, then chop into matchsticks or small
dice. Add to the tomatoes.
Punt on a pair of rubber gloves. Carefully cut out and discard the
habanero's seed pod, then mince the flesh into tiny bits and add to the
Bunch up the cilantro sprigs, and, with a very sharp knife, slice them
1/16-inch thick, stems and all, working from the leafy end toward the stems.
Combine radishes, chile, and chopped cilantro with the tomato mixture; stir
in the onion and juice mixture. Taste and season with salt.
Makes 2 cups of salsa.
This salsa is best within a few hours of its completion. The longer it
sits, the hotter it will become. The habanero chiles may be replaced with
3 to 5 jalapenos or serranos, or 1/2 to 1 Manzano chile.
This salsa comes from the Yucatan. Xnipec (shnee-pek) means "nose of the
dog" in Mayan. If you leave out the tomatoes, the resulting salsa is
called salpicon. Both salsas are excellent as accompaniments for anything
flavored with achiote.
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