Xnipec or Xni-pec salsa is a fresh and spicy Yucatan salsa made with habanero peppers, onions, sour orange juice, and cilantro. Serve with chips or use this as a spicy garnish for tacos.
Why Xnipec Salsa?
The name literally translates to dog snout. The salsa may make you sweat like a dog’s nose. It is very spicy but flavorful and addictive. You can serve this to spicy food lovers but with a little caution as this is really spicy. For some, it may be extremely spicy.
The first time I tasted it, I loved it so much that after a few times, the heat was so much that I drank Mango Lassi to cool off. But it was a great experience and hence I make a tasty smoothie or Lassi whenever I make this. I love the spicy kick in this salsa.
I am passionate about growing different types of peppers and habanero is one among them. With habaneros, cilantros, and tomatoes available from my garden, this is an easy option to make.
Do you have habanero peppers or love spicy dips and salsa? If so, make this!
Ingredients for Xnipec Salsa
Habanero peppers - Spicy habanero peppers are the star of the recipe.
Onions - The onions add flavor as well as give balance to this salsa.
Lime, lemon, and orange juice - A blend of these juices will mimic the sour orange used in traditional Yucatan salsa which balances the heat of the peppers. If you have access to that kind of orange use that, or use this blend of citrus to get as close flavor to the authentic one.
Salt - will give flavor as well as balance the heat.
Cilantro - Fresh herb boosts the flavor.
Tomatoes - Optional. If you add tomatoes, add half teaspoon more salt to this recipe.
I recommend refrigerating this salsa for 3 hours so that the flavors mix and weld together. If you are short on time, try to set aside at least for half an hour so that the flavors marry and give a unique experience.
This tongue scorching salsa is delicious, but can you handle the heat? If you’re worried it may be too spicy, do not fret! Instead, I’ve also made a variation with tomatoes and it tones down the spice and adds a fun extra tang to the salsa! There are traditional recipes where tomatoes grown in that region were used. You can use the tomatoes that you have.
I wouldn’t recommend reducing the peppers, as it takes away from the authenticity of the dish, but other ways to tone down the spice include pairing it with pineapple (which was very tasty), mango, or sour cream! My kids like to have the tomato version of the salsa with a little of pineapples or mangoes. This recipe leaves so much room for experimentation so you can enjoy it to your best!
More Salsa Recipes
This spicy salsa is not just for chips. Though chips and salsa make a great snack or appetizer, I love to use this Xnipec salsa as a garnish for tacos. For a savory snack, try adding them on yogurt. In fact, this is like a spicy relish and I love to serve with yogurt rice(bhagalabath) to my family. It makes the meal so tasty.
- 2 cups Onion finely chopped or sliced
- 3 Habanero peppers Finely chopped or sliced
- 4 tbsp Cilantro Finely Chopped
- 11/2 to 2 tsp Salt
- 21/2 tbsp Lemon Juice
- 11/2 tbsp Lime juice
- 4 tbsp Orange juice
- 1 cup Tomatoes optional
- Make the citrus blend by adding the lemon, lime, and orange juice together. Set aside
- Add the chopped onions, habanero peppers, salt, and cilantro to a bowl. Add the citrus juice. Refrigerate for 3 hours.
- If you prefer add tomatoes to the mixture, mix, and then refrigerate.
- Serve with chips or with tacos.
Hot and Spicy Food Recipes
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