📝 About This Recipe
Hailing from the sun-drenched Yucatan Peninsula, Xnipec (pronounced 'shnee-pek') is a vibrant, citrus-forward salsa that translates to 'dog’s nose' because its habanero heat is said to make your nose sweat. This traditional Mayan condiment balances the searing spice of fresh peppers with the floral tang of Seville oranges and crunchy red onions. It is an essential, refreshing accompaniment that cuts through the richness of roasted meats and brings a burst of Yucatecan soul to any table.
🥗 Ingredients
The Base Vegetables
- 4 large Roma tomatoes (seeded and finely diced)
- 1 medium Red onion (finely minced)
- 1/2 cup Fresh cilantro (finely chopped, stems included for flavor)
The Heat
- 2-4 pieces Habanero peppers (finely minced; adjust based on heat tolerance)
The Citrus Marinade
- 1/2 cup Sour orange juice (Seville orange) (freshly squeezed; see tips for substitutes)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Dried Mexican oregano (crushed between palms)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by washing all fresh produce under cold water and patting dry with a clean kitchen towel.
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2
Slice the Roma tomatoes in half lengthwise. Use a small spoon to scrape out the watery seeds and pulp to ensure your salsa remains crisp rather than soggy.
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3
Finely dice the tomato flesh into uniform 1/4-inch pieces and place them into a large non-reactive glass or ceramic mixing bowl.
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4
Finely mince the red onion. If you find raw onion too sharp, you can rinse the minced pieces under cold water for 10 seconds and drain thoroughly before adding to the bowl.
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5
Put on a pair of disposable gloves before handling the habanero peppers. Slice off the stems and mince the peppers extremely fine. For a milder heat, remove the seeds and white membranes; for authentic heat, include them.
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6
Add the minced habaneros to the bowl with the tomatoes and onions, stirring gently to distribute the spice.
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7
Chop the fresh cilantro finely, including the tender upper stems which hold incredible flavor, and fold into the vegetable mixture.
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8
In a separate small jar or bowl, whisk together the sour orange juice, lime juice, sea salt, black pepper, and the dried Mexican oregano.
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9
Pour the citrus marinade over the vegetable mixture and toss gently with a large spoon until every piece is well-coated.
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10
Taste a small amount on a chip. The flavor should be sharply acidic and salty; add more salt if the heat of the habanero feels overwhelming.
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11
Cover the bowl with plastic wrap and let the salsa sit at room temperature for at least 30 minutes. This 'maceration' period allows the onion to soften and the flavors to marry.
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12
Give the salsa one final stir before serving. If liquid has pooled at the bottom, that is the 'liquid gold' of the Yucatan—don't drain it!
💡 Chef's Tips
If you cannot find Seville (sour) oranges, whisk 2 parts orange juice, 1 part grapefruit juice, and 1 part lime juice for a similar profile. Always wear gloves when cutting habaneros; the oils can stay on your skin for hours and cause painful irritation to eyes. Use the freshest, firmest tomatoes you can find; if they are too soft, the salsa will become mushy. For the best flavor, make this no more than 2-3 hours before serving to maintain the crunch of the vegetables. Crush the Mexican oregano between your palms as you add it to release the essential oils and fragrance.
🍽️ Serving Suggestions
Serve as the essential topping for authentic Cochinita Pibil (slow-roasted pork). Pair with crispy corn tortilla chips and a cold Mexican lager or a tart Margarita. Spoon generously over grilled fish tacos or shrimp skewers for a bright citrus kick. Use it as a garnish for black bean soup or Yucatecan Panuchos. Accompany roasted chicken or grilled flank steak to cut through the smoky, fatty flavors.