Ixni Pec Mayan Salsa Recipes

XNIPEC SALSA

Xnipec Salsa image

Xnipec Salsa, In order to make the salsa look fresh and colorful, I mixed the tomatoes, onions, and habanero peppers.... evenly. The meat then finished grilling and everyone started fixing their tacos and getting ready to top them off with some salsa.... that's when the unexpected happened.

Provided by Mely Martínez

Categories Salsas

Time 10m

Number Of Ingredients 7

Ingredients

1 Medium sized tomato or 2 small plum tomatoes (cored and diced.)
1/3 Cup of red onion (finely chopped)
2 Habanero peppers*
3 Tbsp. Cilantro (finely chopped.)
2 Tbsp. fresh orange juice
2 Tbsp. fresh lime juice
Salt to taste.

Steps:

Place chopped tomato and onion in a medium-size bowl.
Remove seeds and veins from Habanero pepper if you don't want your sauce to be too hot. Mince the peppers. Be careful when handling these peppers, and wear gloves if you're very sensitive.
Add to the bowl, along with the chopped cilantro.
Stir in the orange and lime juice and mix gently. Season with salt.**

Nutrition Facts : Calories 71 kcal, Carbohydrate 16 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

XNI-PEC SALSA

Xni-Pec Salsa image

Xni-Pec is Mayan for dog's nose, so be prepared for a wet nose after tasting this fiery concoction! From Chile Pepper Magazine.

Provided by FLKeysJen

Categories Sauces

Time 40m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 5

Ingredients

6 habanero peppers, roasted, peeled, stems and seeds removed, minced
3 plum tomatoes, finely diced
1/4 cup fresh cilantro, chopped
1/4 cup white onion, minced
1/4 cup sour orange juice or 1/4 cup lime juice

Steps:

Combine all the ingredients.
Let sit for 30 minutes at room temperature and serve!

Nutrition Facts : Calories 23.3, Fat 0.2, Sodium 4.7, Carbohydrate 5.2, Fiber 0.9, Sugar 3.3, Protein 1

MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER

Mayan Citrus Salsa (Xec) with Red Snapper image

Provided by Food Network

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chile, seeded and minced, or to taste
Salt
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

Steps:

Heat oven to 450 degrees F.
Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.

MAYAN SALSA HABANERA

Mayan Salsa Habanera image

This is being Posted for ZWT 5 as part of the Mexico Salsa Challenge as a shared recipe. This a one spicy hot kick butt salsa just like team Zaar Chow Hounds. Each ingredient represents a team member. Onion= Mand1642 a lovely addition to any dish and very versatile. Tomatoes = Kumquat cause she loves them and the colour red and she can turn saucy LOL. Cilantro =Wigal our outdoorsy gal that loves to hike up the flavour of many Mexican dishes. Garlic = Lazychef2 she loves garlic and adds great taste to any meal. Haberno chilis= wicked cook 46 she is hot as in hot flashes but watch out she has an nasty kick. Lime juice= Ice Cool Kitty hails from Hawaii where you put the lime in the coconut . Tequila = Sarah jayne watch out for this one she sneaks up on you and makes you forget your name . Black Olives = mommy2 peanuts . Cumin= Pneuma one spicy gal . Sweet red peppers=cookiejarvis. salt = kumama since she is a Grandmother and they are the salt of the Earth NOTE: wear gloves when dealing with peppers. You can cut back on the amount of peppers to lessen the heat and toss the seeds for less heat.You can also use a different pepper depending on how hot you like. Habernos are HOT !!!! Amount is approximate

Provided by wicked cook 46

Categories Peppers

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large red onion, finely diced
6 large tomatoes, finely diced
1 bunch cilantro, chopped
3 garlic cloves, chopped
4 habnero chilies, chopped
2 tablespoons lime juice
2 tablespoons tequila
1/8 cup black olives, finely chopped
1/2 teaspoon cumin
1/2 cup red pepper, chopped finely
1/4 teaspoon salt

Steps:

Add all ingreients in a bowland mix well.
Let sit for at least two hours for the flavours to meld.
Serve with your favorite nachos or Mexican meal.

MEXICAN SALSA II

Mexican Salsa II image

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Steps:

Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

MAYA CITRUS SALSA WITH RED SNAPPER

Maya Citrus Salsa With Red Snapper image

Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chili, seeded and minced, or to taste
Salt to taste
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

Steps:

Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams