Mexican cuisine · Salads & Mezze

Salsa Xnipec

Fiery Yucatán salsa of habanero, red onion and sour orange juice, mixed raw and only briefly rested.

Ingredients · for 6 servings

• 2 habanero chilies
• 2 red onions
• 3 tomatoes
• 150 ml sour orange juice (or 100 ml orange juice plus 50 ml lime juice)
• 1/2 bunch cilantro
• 1 tsp dried oregano
• 1 tsp salt
• 1 tbsp olive oil

Instructions

1. Wearing gloves, halve the habanero chilies, remove the seeds and white ribs and finely dice the flesh.
2. Cut the red onions into thin strips, mix with 1 tsp salt and let sit for 5 min, so they mellow and release their juice.
3. Halve the tomatoes, deseed and cut into small cubes, so the salsa doesn't turn watery.
4. Rub the oregano between your fingers and pour it with the sour orange juice and olive oil over the onions.
5. Fold in the chili and tomato cubes and let the salsa rest at room temperature for 10 min, until the onions are lightly tinged pink.
6. Sprinkle with coarsely chopped cilantro, adjust the seasoning and serve with cochinita-style tacos, grilled fish or simply with warm tortillas.