Hot Hot Habanero
Tough Love Chile Co.
Xnipec Salsa Recipes
Hot Hot Habanero
4 Great Salsa Recipes
Brought to you by the Tough Love Chile Company
The first Salsa Recipe is stolen from the cookbook "Hot Spots" by Dave DeWitt, former editor of Chile Pepper Magazine. It is copyrighted in 1992 and is published by :
Prima Publishing
PO Box 1260DD
Rocklin CA 95677
Tel: 916-786-0426
ISBN 1-55958-133-6
This salsa is simple to make and is in constant demand from friends and relatives. Friends with allergies swear that it clears out their sinuses.
Note to the FDA: "This salsa is not being touted as a drug!"
Xnipec* Salsa
*Mayan for "Dog's Breath"
Juice of 4 limes.
1 onion, red or purple preferred, diced
4 Habanero peppers, stems and seeds removed, diced
1 tomato, diced
Soak the diced onion in the lime juice for at least 30 minutes. Add the other ingredients and mix, salt to taste and add a little water if desired.
Yield 1 1/2 cups Heat Scale: Extremely Hot!
That's it! What could be easier? Actually it's a good starting point. I use more habs, don't remove the seeds, use 2 tomatoes (paste types) and either chop it up smaller in the blender or a food processor.
Ixni-Pec* Salsa
*Mayan for "Dog's Vomit"
Yields one cup.
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup finely chopped Habaneros: rinse if pickled
1/4 cup Seville orange juice, or use 2/3 orange juice to 1/3 lime juice to make 1/4 cup
Salt to taste
In a bowl combine the onion, tomato and Habaneros. Add enough juice to make it soupy, about 1/4 cup. Add salt to taste. Serve with Yucatecan or any other dishes calling for a hot sauce. Use the same day. (I don't know why as it should refrigerate or freeze well since the tomato and orange./ lime juice are acidic.)
This recipe is taken from: Peppers, The Domesticated Capsicums, New Edition, 1995
Author: Jean Andrews
Published by: The University of Texas Press
ISBN # 0-292-70467-4
Xni-Pec* Salsa
*Mayan for Dog's Nose
6 Habanero Chiles, roasted, peeled, stems and seeds removed, minced
3 Plum Tomatoes, finely diced
1/4 cup chopped fresh cilantro
1/4 cup minced white onion
1/4 cup sour orange or lime juice
Combine all the ingredients and let sit for 30 minutes at room temperature.
Yield 1/2 cup. Heat Scale: Incendiary.
This recipe was borrowed from the August 1996 issue of Chile Pepper Magazine.
The following recipe was sent by alert reader Eric Lewis. His mail message is printed in it's entirety:
"Dave,
Love the Xnipec recipes! Try this one. It is extremely simple, but is very good.
4 or more roasted Scotch Bonnets or Habaneros. (Must be roasted over an open fire!)
Juice of 2-3 limes (depending on how many peppers you use).
Salt to taste.
After roasting, chop up the peppers as fine as possible and add to lime juice and salt.
I know it's so simple it hardly qualifies, but we made this version on a dive trip, while cooking out after the dive. It was so good, people were actually licking the paper plates afterwards, although that might have been caused the rum we drank! I guess that explains why the Mayans call it dogs breath and dogs vomit huh?"
I'll be trying this on my next "dive trip" and I guess that will be the one where you actually go under water. Been to lots of "dives" where the rum was available.
"Hot Spots" and "Peppers, The Domesticated Capsicums" can be purchased at the Tough Love Chile Co. Bookstore, click here
For Seed Descriptions, click here.
ForOrdering Information, click here.
For the Tough Love Chile Company Home Page, click here.
For Growing Tips, click here.
For Other Great Sites, click here
To send Electronic Mail about this site or to ask questions, please go to our home page.
Tough Love Chile Co.
PO Box 540
Radium Springs NM 88054
Phone / Fax 575-647-9411