wow, I have learned from you for how to show my recipes. Yours is so simple and clear. Thanks. I did not eat the Habanero peppers, but I know about it from google, that is very hot. If I can buy the Habanero peppers some day , I could distinguish between it and chinese top spicy chilies.Xni Pec (shnee pek) means "dog's nose" in the Nahuatl language (Na Wa Tel) spoken by the Aztecs. This is an extremely spicy salsa!
2 to 8 Habañero peppers or Scotch bonnet chiles, finely chopped
1 large ripe tomato, cut into 1⁄4-inch dice (with its juices)
1/2 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
3 fresh sour orange juice, or 2 tablespoons fresh lime juice plus 1 tablespoon fresh orange juice, or more to taste
1/2 teaspoon salt
1) Combine the Habañero peppers, tomato, onion, cilantro, sour orange juice, and salt in a serving bowl. Toss to mix.
2) Taste for seasoning, adding more sour orange juice as necessary.
3) Allow time for ingredients to meld.
Best served within 3 hrs
We do not have habañeros available here nor anything similar. I use cayennes (for taste) and Thai hot or bird's eye (for heat). I include lime juice with a few dashes of red wine vinegar which makes it very bitter.
I did.We do not have habañeros available here nor anything similar. I use cayennes (for taste) and Thai hot or bird's eye (for heat). I include lime juice with a few dashes of red wine vinegar which makes it very bitter.
Although I have a container of frozen salsa in the freezer, a friend gave me some tomatoes from his garden yesterday so I may make another tomorrow.