Xni Pec Salsa Recipes

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

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!

XNIPEC SALSA

Steps:

• Place chopped tomato and onion in a medium-size bowl.
• Remove seeds and veins from Habanero pepper if you don't want your sauce to be too hot. Mince the peppers. Be careful when handling these peppers, and wear gloves if you're very sensitive.
• Add to the bowl, along with the chopped cilantro.
• Stir in the orange and lime juice and mix gently. Season with salt.**

XNI-PEC SALSA

Steps:

• Combine all the ingredients.
• Let sit for 30 minutes at room temperature and serve!

SHRIMP SEVICHE "XNI PEC" (SEVICHE DE CAMARONES XNI PEC)

Steps:

• To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
• While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.
• When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.

X'NIPEC (SCHNEE PEK)

Steps:

• If using bitter orange juice, combine grapefruit juice, orange juice, and lime juice.
• Combine chiles, tomatoes, onion, and juice in a nonreactive bowl.
• Allow to sit for, at least 1 hour or at most 3 hours, to blend the various flavors.
• Just prior to serving, stir in the chopped cilantro.