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Receta "Dog's Nose Salsa" Xni Pec
by Global Cookbook

"Dog's Nose Salsa" Xni Pec
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Ingredientes

  • 2 x Habanero chilies (or possibly scotch bonnet), up to 8, finely minced
  • 1 lrg Ripe tomato, cut in 1/4 in dice (with juices)
  • 1/2 c. White onion, finely minced
  • 3 Tbsp. Orange juice, (sour) Or possibly
  • 2 Tbsp. Fresh lime juice PLUS
  • 1 Tbsp. Fresh orange juice
  • 1/2 tsp Salt

Direcciones

  1. Combine the chilies, tomato, onion, cilantro, 3 Tbsp. 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 hrs of making.
  2. Makes about 1 c.; sufficient to serve 4 to 6.
  3. Note: You can blunt the salsa bite a little by seeding the chilies. Of course, you'll lose a great measure of authenticity.
  4. The world's most colorfully named salsa-xni pec (pronounced "shnee pek")
  5. 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 which 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 chilies-a 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.