The first Salsa Recipe is stolen from the cookbook "Hot Spots" by  Dave DeWitt, editor of
Chile Pepper Magazine. It is copyrighted in 1992 and is published by : Prima Publishing,
PO Box 1260DD, Rocklin CA 95677, Tel: 916-786-0426 (ISBN 1-55958-133-6)

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. 

Note to the FDA: "This salsa is not being touted as a drug !" 


Xnipec* Salsa
*Mayan for "Dog's Breath" 

Juice of 4 limes. 
1 onion, red or purple preferred, diced 
4 Habanero peppers, stems and seeds removed, diced 
1 tomato, diced 

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. 


Brought to you by the Tough Love Chile Company 

Tough Love Chile Co. 
18124 Wedge Parkway #128 
Reno NV 89511 
Phone 775-849-3100 Fax 775-849-3061