Yucatán Style Habanero Salsa Recipes

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XNI-PEC (DOG'S NOSE) - HABANERO SALSA RECIPE



Xni-Pec (Dog's Nose) - Habanero Salsa Recipe image

Xni-Pec is a Yucatan salsa made with fresh habanero peppers, tomato, onion, sour orange juice and more. It packs some heat, and as the name implies, might make you sweat like a dog's nose.

Provided by Mike Hultquist

Categories     Salsa     Side Dish

Time 15m

Number Of Ingredients 6

3 habanero peppers (chopped (or more, as desired))
1 medium tomato (chopped)
1 small white onion (chopped)
3 tablespoons fresh sour orange juice
¼ cup chopped cilantro
Salt to taste

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

CHARRED HABANERO SALSA



Charred Habanero Salsa image

Provided by Reed Hearon

Categories     Condiment/Spread     Sauce     Tomato     Quick & Easy     Low Cal     Hot Pepper     Summer

Yield Makes about 1 cup

Number Of Ingredients 5

3 plum tomatoes
1/2 to 3 fresh habanero chiles*
1/4 cup water
1/8 teaspoon coarse salt, or to taste
*Available at Mexican markets, specialty produce markets, and some supermarkets.

Steps:

  • Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles.
  • In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.)

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