Serving
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Xnipek - Dog Nose Sauce
Mexico, Yucatán
  -   Xnipek
Makes
Effort:
Sched:
DoAhead:  
2-1/2 c  
**
25 min  
Part
This sauce is very popular in the Yucatán region. The name comes from its heat, said sufficient to make your nose moist, but to a Californian accustomed to ordering Thai food "extra spicy" it holds little terror. It is best the day it is made, but can be kept refrigerated for up to 3 days. The texture of the tomatoes suffers some from the salt, but the onions remain crisp.




2
1-1/4
5
1/3
1/2
1/4

#
oz
c
t
c
Habanero Chilis (1)
Tomatoes, ripe
Onion (2)
Bitter Orange Juice (3)  
Salt
Cilantro
Make   -   (25 min)
  1. Stem and seed HABANEROS and chop fine.
  2. Chop TOMATOES quite small.
  3. Chop ONION fine.
  4. Chop CILANTRO small.
  5. Squeeze ORANGE JUICE.
  6. Mix together All Items except Cilantro. Set aside for a couple of hours to blend flavors.
  7. At serving time, stir in Cilantro. Serve cool but not chilled.
NOTES:
  1. Habaneros:   These chilis are very hot and have a unique fruity flavor. They are easy available all along the southern states of the United States, but may be scarce in the Frozen North, so perhaps 3 Serranos or 3 hot Thai chilis as an imperfect substitute. For details see our Chili Page.
  2. Onion:   Either Purple or White onions may be used.
  3. Bitter Orange Juice:   (Seville Orange, Sour Orange) Even here in Los Angeles, availability is uncertain. If you can't get any bitter oranges, fake it up with 1/2 cup Grapefruit Juice, 1/4 cup Orange Juice and 3 Tablespoons of Lime Juice.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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