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Loading...This bright, fiercely hot Yucatecan salsa is a traditional Mayan table salsa that gets its name from the runny, drippy texture that resembles a dog's wet nose. It pairs beautifully with cochinita pibil, grilled meats, or simple tortilla chips, and brings intense habanero heat balanced by fresh tomato, sharp onion, and citrus.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
YieldAbout 1 cup (4 servings)
Nutrition Facts
Per serving (estimated)
- 20 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 4 gCarbs
- 1 gFiber
- 2 gSugar
- 1 gProtein
- 295 mgSodium
- 180 mgPotassium
- 15 mgCalcium
- 0.5 mgIron
- 35 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the salsa
- 5 fresh habanero chiles, stems removed (wear gloves)
- 2 medium Roma tomatoes, quartered
- 1/2 medium white onion, roughly chopped
- 1/4 cup fresh cilantro leaves and tender stems
- 3 tablespoons sour orange juice (or 2 tbsp lime juice + 1 tbsp fresh orange juice)
- 1/2 teaspoon fine sea salt
- 1 small garlic clove, peeled (optional)
Directions
- Wearing disposable gloves, halve the habaneros lengthwise; for milder heat scrape out some of the white membranes and seeds, keeping most intact for authentic fire.
- Combine the habaneros, tomatoes, onion, cilantro, garlic (if using), and salt in a molcajete or rough-chop by hand with a sharp knife until you have a chunky, wet texture; do not puree smooth.
- Transfer the mixture to a bowl and stir in the sour orange juice, then let it rest at room temperature for 5 minutes so the flavors meld and the chiles release their oils.
- Taste and adjust with additional salt or citrus; remember the heat will intensify as it sits, so balance accordingly.
- Spoon into a small serving bowl, drizzling any pooled juices over the top.
- Serve immediately with warm tortilla chips, tacos al pastor, grilled fish, or alongside cochinita pibil for an authentic Yucatecan experience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving as the salsa will separate.
Cook’s Notes
- Always wear gloves when handling habaneros; the capsaicin can linger on skin for hours and cause painful irritation if you touch your eyes.
- For the most authentic flavor, track down fresh sour oranges (naranjas agrias) at a Latin market; the bittersweet citrus is the soul of this salsa.
- Adjust the habanero quantity to your tolerance: start with 2 chiles and work up, as fresh habaneros can be 10 to 30 times hotter than a jalapeño.
- Use a molcajete for the traditional coarse grind; a quick pulse in a food processor also works but take care not to over-process.
- Never cook this salsa: the raw heat and bright acidity are what define Xni Pec and distinguish it from other cooked Mexican salsas.
