Xnipec Salsa (Mayan for "Dog's Breath")

Categories: None

Serves: 1 Servings

Ingredients:

4 Limes ; Juice of
1 Onion; red or purple
-preferred, diced
4 Habanero peppers; stems and
-seeds removed, diced
1 Tomato; diced

Instructions:
This Salsa Recipe is from the cookbook "Hot Spots" by Dave DeWitt, editor
of Chile Pepper Magazine.

This salsa is simple to make and is in constant demand from friends and
relatives. Friends with allergies swear that it clears out their sinuses.

Soak the diced onion in the lime juice for at least 30 minutes. Add the
other ingredients and mix, salt to taste and add a little water if desired.

Yield 1 1/2 cups Heat Scale: Extremely Hot!

That's it! What could be easier? Actually it's a good starting point. I use
more habs, don't remove the seeds, use 2 tomatoes (paste types) and either
chop it up smaller in the blender or a food processor.
Posted to MM-Recipes Digest V4 #252 by answers@ilos.net on Sep 21, 1997

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