Xni Pec Salsa | Habanero Salsa

Xni Pec Salsa, literally translates to ‘Dog’s Nose’ in Mayan language. The salsa is so hot that we all end up having a wet nose just like the dog’s. Having said that I have to say that the Xni Pec Salsa | Habanero Salsa, is so flavorful that you will end up coming back for more and more, in spite of having the whole mouth on fire.

We decided to eat Mexican for dinner last night. I made some Spinach Enchiladas along with black bean salad and Spanish rice. Boys wanted to have some chips and salsa to make it just like the restaurant dinner and that is when I made this Xni Pec Salsa | Habanero Salsa.

We have a long time relationship with Habanero. Back in NY, when we were new to vegetable gardening, we went to the nursery and asked for the spiciest of the pepper. We were a little boastful and said that we eat really spicy food and none of the peppers here cut it for us. The person who works at the local nursery recommended that we buy the habanero peppers. I bought 3 plants of Habanero and happily planted them.

Once the peppers started growing, the yield was just abundant. We had more than 100 of the habanero pepper. I started processing them like I would the regular peppers, by washing them and then taking the skin out and chopping them. Within few minutes, my fingers were on fire. I washed my hands really well (read forever) and still for the next 3 to 4 days, any part of my skin that my fingers would itch was on fire. It was summer and I sweat quite a lot. I could not use my hands to wipe the sweat off my face as then my whole face would turn red and start burning.

Lesson learned and that was the first and the last time we planted Habanero. When I came across this recipe for Xni Pec Salsa | Habanero Salsa, the whole story just came to me and I was laughing now. After going through the agony, I would highly warn you all to use gloves when dealing with habanero. The Habanero that I bought from the store was no where close to spicy as the ones we grew. I assume, the more you store them, they start losing there heat.

I decided to roast the peppers under the broiler for few minutes and that did bring out abundance of flavor. The salsa was quite spicy and the boys were not too happy as they loved it, but could not handle the heat. The pineapples came to my rescue and I chopped a few pieces of pineapple and added it to the salsa. It brought down the heat and also added a lovely sweetness that was very appreciated in this case.

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

F for Farro Salad

G for Gur Papdi

H for Hayagreeva Maddi

I for Idli

J for Jau Ki Papdi

K for Karthigai Pori

L for Lemon Chia Seeds Muffin

M for Mysore Pak

N for Narali Bhath

O for Oatmeal Payasam

P for Pav Bhaji

Q for Quinoa Brown Rice Adai

R for Rajgira Aloo Poori

S for Samosa

T for Thinai Sweet Paniyaram

U for Uppittu

V for Victorian Milk Bread

W for Waffles

Preparation time – 10 minutes
Cooking time – 5 minutes
Difficulty level – easy

Ingredients to make Xni Pec Salsa | Habanero Salsa – serves 6

• 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

Procedure to make Xni Pec Salsa | Habanero Salsa –

• 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.
• Lay them skin side up and drizzle with olive oil.
• 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.

• Remove it from the oven and let it cool. Now finely chop the peppers and place them in a large mixing bowl.
• Remove the seeds and the pulp from the tomatoes and chop them finely. Place them in the same bowl.

• Add the chopped red onion and cilantro to the same bowl. Mix well.
• Squeeze the lime juice and the orange juice and add salt to taste.

• 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.

5 from 8 votes

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Xni Pec Salsa | Habanero Salsa

Course Appetizer, Side Dish, Street Food

Cuisine Mexican

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 6 Servings

Ingredients

• 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

Instructions

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.

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