Xnipec Salsa

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La Xnipec salsa was first introduced to me by my lovely suegra. So to get things going, let’s open up with “Nunca es Suficiente” by Los Angeles Azules con Natalia Lafourcade. My suegra takes so much pride in EVERYTHING she feeds her family. I have yet to match her cooking (the bar is pretty high), she definitely inspires me to come with my A game to the kitchen. Every year she and my suegro love to visit all of Mexico. One of her favorite places to visit is Yucatan. La primera vez que me compartio the Xnipec salsa, my brain and mouth just didn’t know what to do with what I had just put in my mouth. It is so spicy that it makes you want to run for the hills, but the tartness and the textures of the thinly sliced onions begs you to eat more. Yeah, it’s that good!

One of the great things about Xnipec salsa is that it requires just a handful of ingredients. Once you have all your ingredients combined, el ultimo detalle es tiempo. I know, las ancias casi me matan a mi tambien, but your patience will be rewarded. You can have it with corn chips as an appetizer or snack. Where this salsa really shows off is in your carnes asadas and don’t get me started on the mojarra frita with freshly made corn tortillas. This is one recipe to totally have as your arsenal cuando te inviten a una carnita asada or just for you and your family to enjoy. Para serrar conbroche de oro, I sign off with “Llorar” by Los Socios del Ritmo. Buen provecho!

How do you make Xnipec salsa?

It’s made with thinly sliced habanero chiles, red onion, bitter orange, and salt. It also needs to marinate for at least 30 minutes to let the ingredients infuse. Depending on where you live, bitter oranges can be difficult to get. To get close to the authentic taste you can add equal parts orange juice and lime juice. For this recipe I’ll be sharing it how my suegra made it for us, which is by using lime juice alone.

What does Xnipec mean?

Funny you ask, it literally means ‘dog snout’. When you have your first taste of this spicy salsa you will see why that name is so fitting. If you are not sweating from how spicy it is, you can count on a runny nose. To help you get used to the heat try a little of the juice of the salsa on a taco first, add a few of the sliced onions and peppers on your second taco. Make sure to have plenty of napkins just in case!

Can I use a different Onion?

Absolutely! There are some caveats to choosing a different onion that might require you to adjust on the other ingredients to better complement each other. Besides adding a vibrant color to the Xnipec salsa, the red onion adds a mild sweetness that helps to balance out the spicy and tartness. A white onion has a sharper taste and will give the salsa a bit of a kick. Yellow onion is less sweet than the red onion but can help balance out the acidity. Depending on which one you choose, you might have to adjust the lime juice and salt to balance out the flavors.

How can I adjust the heat?

One option is to reduce the amount of habaneros peppers you use in your salsa. A step down from the habanero pepper is the Serrano chile, it will still pack a punch but less intense than the habanero. For an in between heat you can use Jalapeno peppers, you can lightly roast them just before thinly slicing them to add depth. Poblano or Anaheim peppers can be used if you prefer minimal heat but still want some of the chili flavor.

How to make Xnipec Salsa

Ingredients

• 24 limes
• 1 1/2 tsp oregano
• 10 chiles habaneros
• 1 large red onion

Optional Xnipec ingredients

• thinly sliced Jicama
• thinly sliced unripe Mango
• cucumber cut in small cubes

Instructions

1. thinly slice large red onion, place in a large bowl.
2. cut habanero in half and remove veins and seeds to help reduce the heat intensity, you can skip this step if you prefer. Slice the habanero peppers as thin as you can, then add to the large bowl with the onions.
3. Cut the limes in half then squeeze it’s juice into the large bowl.
4. Add oregano and salt to taste. Mix well to incorporate all the ingredients.
5. Cover and allow the ingredients to marinate for at least an hour.
6. Serve and enjoy!

Good to know tips:

• You can add the optional ingredients on step 4 to allow all the ingredients to marinate. After step 5 is completed, adjust the salt to your taste.
• I strongly recommend to use gloves when slicing the habanero peppers. When working on this recipe, my hands felt like they were burning 2 days after making the salsa.
• Lightly toasting the habaneros can help enhance the fiery taste of the peppers.
• If you prefer a less acidic taste, you can half the amount of limes used and add equal parts orange juice.
• Store in closed container. Keeps well for 4 to 5 days in the refrigerator.
• Although this salsa goes well with most dishes, it complements grilled meats like chicken, beef, and pork by highlight the smokiness.

This recipe has become a family favorite when grilling on those warm summer months. If you have made this salsa before, what other ingredients did you add? Or if this is your first time making it, how intense was the heat? I hope you and your family enjoy this recipe.