Ixnipec Yucatan Habanero Sauceethnic, hot, salsa 0.25 cup onion; chopped 0.25 large ripe tomato; peeled, seeded, and chop 0.25 cup habanero; seeded and chopped 0.25 cup seville (bitter) orange juice * 1.00 salt to taste * or substitute a mixture of 1 part orange juice to 2 parts fresh lime juice. In a bowl combine all the ingredients, seasoning with salt. Serve whenever a chilli sauce is called for. Andrews says this Ixni-Pec is pronounced schnee-pec. This dish is from Yucatan, in Mexico. From Elisabeth Lambert Ortiz, in Jean Andrew's _Red Hot Peppers_ MacMillan, 1993 ISBN 0-02-502251-2. Typos by Jeff Pruett. |
