Recipe - Dogs Nose Salsa - Xni Pec

2 Habanero chilies (or scotch
bonnet); up to 8, finely
chopped
1 lg Ripe tomato; cut in One fourth in
dice (with juices)
One half cup White onion; finely chopped
3 tablespoon Orange juice; (sour) OR
2 tablespoon Fresh lime juice PLUS
1 tablespoon Fresh orange juice
One half teaspoon Salt

Combine the chilies, tomato, onion, cilantro, 3 tablespoons sour orange
juice, and salt in a serving bowl. Toss to mix. Correct the seasoning,
adding more sour orange juice if necessary. The salsa tastes best served
within 3 hours of making.

Makes about 1 cup; enough to serve 4 to 6.

Note: You can blunt the salsa bite a little by seeding the chilies. Of
course, you'll lose a great measure of authenticity.

Formatted by JoAnn Pellegrino 9/98 NOTES
: The world's most colorfully named salsaxni pec (pronounced "shnee pek")
~ is also one of the world's hottest. Xni is the Mayan word for "dog", pec
for "nose". Just why it's thus named is a matter of debate. The most likely
explanation is that the chilies make your nose run, an effect I can readily
attest to. And a dog's nose is always wet. I've given a range of chiliesa
person from the Yucatan would use the full eight. There is more to this
fighter than heat alone. The onion, tomato, cilantro, and sour orange
create a complex play of flavors.

Recipe by: Barbecue! The Bible/S. Raichlen

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on Sep
07, 1998, converted by MM_Buster v2.0l.