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Receta Ixni Pec Salsa
by Global Cookbook

Ixni Pec Salsa
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Ingredientes

  • 1/4 c. Finely minced onion
  • 1/4 c. Finely minced tomato
  • 1/4 c. Finely minced Habaneros: rinse if pickled
  • 1/4 c. Seville orange juice, or possibly use 2/3 orange juice to 1/3 lime juice to make 1/4 c. Salt to taste

Direcciones

  1. Mayan for "Dog's Vomit"
  2. Yields one c..
  3. In a bowl combine the onion, tomato and Habaneros. Add in sufficient juice to make it soupy, about 1/4 c.. Add in salt to taste. Serve with Yucatecan or possibly any other dishes calling for a warm sauce. Use the same day. (I do not know why as it should chill or possibly freeze well since the tomato and orange./ lime juice are acidic.)