Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Ixni-pec Salsa

Yield: 1 Servings

Ingredients and directions for this recipe

1/4 c Finely chopped onion
1/4 c Finely chopped tomato
1/4 c Finely chopped Habaneros:
-rinse if pickled
1/4 c Seville orange juice; or use
-2/3 orange juice to 1/3
-lime juice to make 1/4 cup
Salt to taste

*Mayan for "Dog's Vomit"

Yields one cup.

In a bowl combine the onion, tomato and Habaneros. Add enough juice to make
it soupy, about 1/4 cup. Add salt to taste. Serve with Yucatecan or any
other dishes calling for a hot sauce. Use the same day. (I don't know why
as it should refrigerate or freeze well since the tomato and orange./ lime
juice are acidic.)

See also:
Previous recipe Ixni-pec - Yucatan Habanero Sauce - Rhp
Next recipe J And R's Barbecued Chicken

Or try one of these recipes:
Curry Artichoke Dip
Peasant Brunch Squares