📝 About This Recipe
Hailing from the sun-drenched Yucatán Peninsula, Xnipec (pronounced 'shnee-pek') is a vibrant, searingly hot salsa that translates from Mayan to 'dog's nose'—a nod to the fact that its heat will make your nose sweat. This salsa is a masterclass in balance, combining the floral fire of habanero peppers with the bright, citrusy acidity of sour orange juice and crisp red onions. It is the essential accompaniment to classic Mayan dishes, cutting through rich fats with its refreshing crunch and unapologetic spice.
🥗 Ingredients
The Produce
- 4 large Roma tomatoes (firm, seeded, and finely diced)
- 1 medium Red onion (finely diced)
- 2-4 pieces Fresh Habanero peppers (seeded and minced very finely; adjust to heat preference)
- 1/2 cup Fresh Cilantro (finely chopped)
- 4 pieces Radishes (finely diced for extra crunch)
The Acid and Seasoning
- 1/2 cup Sour Orange juice (freshly squeezed (Naranja Agria))
- 2 tablespoons Sweet Orange juice (only if substituting for sour orange)
- 2 tablespoons Lime juice (only if substituting for sour orange)
- 1 teaspoon Sea salt (or 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 thoroughly under cold water and patting dry with a clean kitchen towel.
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2
Dice the Roma tomatoes into small, uniform 1/4-inch cubes. It is vital to remove the watery seeds and pulp first to prevent the salsa from becoming soggy.
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3
Finely dice the red onion to match the size of the tomatoes. If the onion is particularly pungent, you can rinse the diced pieces under cold water and drain well to mellow the flavor.
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4
Carefully mince the habanero peppers. I highly recommend wearing gloves for this step, as the capsaicin in habaneros is extremely potent. Remove the veins and seeds for a milder heat, or leave them in for the full 'dog's nose' experience.
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5
Finely dice the radishes. While optional in some regions, they provide a traditional Yucatecan crunch and an earthy peppery note that balances the habanero.
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6
Chop the fresh cilantro leaves and tender stems finely. Ensure the cilantro is dry before chopping to prevent it from turning into a paste.
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7
In a non-reactive glass or ceramic bowl, combine the diced tomatoes, onions, habaneros, radishes, and cilantro.
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8
If you cannot find authentic Yucatecan sour oranges, whisk together the lime juice and sweet orange juice in a small ramekin to mimic the specific acidity profile.
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9
Pour the citrus juice over the vegetable mixture. Add the sea salt, cracked black pepper, and the dried Mexican oregano (crushing it between your palms as you add it to release the oils).
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10
Gently toss the ingredients using a large spoon until every piece of vegetable is evenly coated in the juice and seasoning.
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11
Cover the bowl with plastic wrap and let it sit at room temperature for at least 20-30 minutes. This 'maceration' period allows the onions to soften and the flavors to marry beautifully.
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12
Give the salsa one final stir and taste. Adjust the salt or acidity if necessary before serving.
💡 Chef's Tips
Always use gloves when handling habaneros; the oils can stay on your skin for hours and cause burns. If you find the heat too intense, add more diced tomato to dilute the concentration of peppers. For the best flavor, use 'Naranja Agria' (Sour Orange). If unavailable, a mix of 2 parts lime, 1 part orange, and 1 part grapefruit juice is a great hack. Never blend this salsa! Xnipec is defined by its chunky, hand-cut texture. Prepare this no more than 4 hours before serving, as the salt will eventually draw too much moisture out of the tomatoes, making them soft.
🍽️ Serving Suggestions
Serve as the essential topping for Cochinita Pibil (slow-roasted pork). Pair with grilled fish or shrimp tacos for a bright, acidic contrast. Use as a bold dip for thick, house-made corn tortilla chips (totopos). Serve alongside a cold Yucatecan beer like Montejo or a refreshing Hibiscus (Jamaica) water. Spoon over pan-seared chicken breasts to instantly elevate a simple meal.