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5 from 8 votes
Xni Pec Salsa | Habanero Salsa
Xni Pec Salsa | Habanero Salsa
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Course: Appetizer, Side Dish, Street Food
Cuisine: Mexican
Servings: 6 Servings
  • Tomatoes I used Roma - 5
  • Habanero peppers - 4
  • Red onion - 1/2 cup finely chopped
  • Cilantro - 1/4 cup finely chopped
  • Lime juice - 3 TBSP
  • Orange juice - 3 TBSP freshly squeezed
  • Salt - to taste
  • olive oil - 1 tsp
  • Corn chips - to serve
  1. Slice the habanero peppers in half and carefully remove the seeds. Be very careful when handling the peppers as they can be very spicy and could leave a burning sensation in your hands for a long time. Wear a gloves when handling the pepper.
  2. Lay them skin side up and drizzle with olive oil.
  3. Place them under the broiler for 2 to 3 minutes until the skin begins to char. Flip it to the other side and place it under the broiler for a minute more.
  4. Remove it from the oven and let it cool. Now finely chop the peppers and place them in a large mixing bowl.
  5. Remove the seeds and the pulp from the tomatoes and chop them finely. Place them in the same bowl.
  6. Add the chopped red onion and cilantro to the same bowl. Mix well.
  7. Squeeze the lime juice and the orange juice and add salt to taste.
  8. Mix well and let it sit for at least 20 minutes before serving. The flavors blend together very well if let to sit overnight in the refrigerator.