X-Ni-Pek (Habanero Salsa) Recipe DiveFan

• 2 ea habanero chiles
• 2 ea ripe medium tomatos
• 1/2 c. minced red onion
• 1/4 c. bitter (Seville) orange juice or citrus blend (see below)
• pinch of salt
• 1/4 c. chopped cilantro (optional)
• 1 ea. roasted orange or yellow bell pepper (optional)

1. Remove seeds from the habanero chiles unless you want the salsa even spicier.
2. WARNINGthese are extremely hot chilesuse gloves or wash hands twice with liquid soap afterwords.
3. You have been warned!
4. !
5. If you cant find sour oranges or their juice, mix the juice of one grapefruit, one sweet orange and one lime.
6. Use leftover juice to make pickled red onions, another Yucatecan treat!
7. Blend all ingredients but leave a little textureit doesnt need to be super smooth.
8. The bell pepper is definitely Not traditionalit adds a striking color, smoother texture and diffuses the habanero heat a little.
9. You might even add another habanero!
10. Let sit for a few hours so that the flavors mingle thoroughly.
11. Serve with the pibil of your choice.

chiles, tomatos, red onion, bitter, salt, cilantro, bell pepper

Taken from www.chowhound.com/recipes/ni-pek-habanero-salsa-22508 (may not work)