Xni Pec Salsa Recipes
XNIPEC SALSA
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
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 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
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
XNI-PEC (DOG'S NOSE) - HABANERO SALSA RECIPE
Steps:
- Combine all ingredients in a mixing bowl. Mix well. Taste and adjust for salt.
- Cover and refrigerate overnight for the flavors to mingle and develop. Serve!
Nutrition Facts : Calories 25 kcal, Carbohydrate 5 g, Sodium 3 mg, Sugar 3 g, ServingSize 1 serving
SHRIMP SEVICHE "XNI PEC" (SEVICHE DE CAMARONES XNI PEC)
Steps:
- To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
- While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.
- When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.
X'NIPEC (SCHNEE PEK)
This is a habanero Salsa. As with all recipes calling for chiles, feel free to substitute with whatever you have on hand. This recipe is from "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach.
Provided by Chef Sean 2
Categories Sauces
Time 1h5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- If using bitter orange juice, combine grapefruit juice, orange juice, and lime juice.
- Combine chiles, tomatoes, onion, and juice in a nonreactive bowl.
- Allow to sit for, at least 1 hour or at most 3 hours, to blend the various flavors.
- Just prior to serving, stir in the chopped cilantro.
Nutrition Facts : Calories 235.2, Fat 1.3, SaturatedFat 0.2, Sodium 29.5, Carbohydrate 57.4, Fiber 6.7, Sugar 34.6, Protein 6.5
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