Recipes forum: Pepper Recipes
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Xnipec- Hot and Spicy Yucatan Salsa
Habaneros are very popular in the Yucatan region which is why this hot, yet flavorful Xnipec is so common that is considered "table sauce" and served with almost every meal. The habaneros are best if roasted over an open flame, but a hot comal (cast-iron griddle) or broiler will do.
•5 green onions, chopped (scallions)
•1 garlic clove, skins removed and chopped
•1/2 cup bitter orange juice (substitute lime if necessary)
•1 Habanero chile
•1 bunch of cilantro (optional)
•Salt to taste
Finely dice the green onions (scallions) and garlic and pour the bitter orange juice over them. Roast the Habanero chile over fire (or in a broiler or on a hot comal) until the skin becomes charred. You may want to put on a pair of gloves to protect your skin from the Habanero at this point. Slice the charred Habanero in half, cut off the stem and scrape out the seeds. Finely slice the remaining Habanero and add into the green onion mixture. Remove as many cilantro leaves as possible and chop them up. Toss them together with the green onion mixture and add a few sprinkles of salt while doing so. Let the mixture marinate at room temperature for about an hour before serving.
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