Ixni-Pec* Salsa
*Mayan for "Dog's Vomit"

Yields one cup.

1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup finely chopped Habaneros: rinse if pickled
1/4 cup Seville orange juice, or use 2/3 orange juice to 1/3 lime juice to make 1/4 cup
Salt to taste

In a bowl combine the onion, tomato and Habaneros. Add enough juice to make it soupy,
about 1/4 cup. Add salt to taste. Serve with Yucatecan or any other dishes calling for
a hot sauce. Use the same day. (I don't know why as it should refrigerate or freeze well
since the tomato and orange./ lime juice are acidic.) 

This recipe is taken from: Peppers, The Domesticated Capsicums, New Edition, 1995,
Author: Jean Andrews, Published by: The University of Texas Press (ISBN # 0-292-70467-4)


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