Sunday, January 31, 2010

Salsa x-ni-pek

This salsa from the Yucatan, which translates to 'hot as a dog's nose', has the perfect freshness to cut the salty/fatty properties of delicious carnitas. The balance for the heat of the habanero pepper comes from the sweet citrus flavors which also mirror the fruitiness of the pepper itself. So simple and delicious this salsa would also be a great accompaniment for fresh grilled fish and seafood.


250 ml finely chopped, unpeeled tomatoes
125 ml finely diced red onion
125 ml roughly chopped cilantro
1 habanero pepper, seeded and finely sliced
125 ml bitter orange juice (see substitute)
sea salt to taste

Substitute for bitter orange juice:
makes 125 ml

1 tsp grapefruit or green Meyer lemon zest
2 tbsp fresh grapefruit or ripe Meyer lemon juice
2 tbsp fresh orange juice
4 tbsp fresh lime juice

Combine all ingredients in a non-reactive (glass, plastic or china) bowl. Season to taste and allow at least 30 mins. before serving to give time for the flavors to come together.

source: Diana Kenedy

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