Salsa X-Ni-Pek

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… means “hot as a dog’s nose”. i.e., make sure you have a Michelada at hand while you’re eating!

Adapted from Diana Kennedy

Ingredients

Makes about 1 2/3 cups

Tortilla chips
Sea salt
1 small red onion
2-3 medium tomatoes (enough for about 1 cup)
1 habanero chili
Cilantro (enough for about ½ cup)

½ cup naranja agria (bitter or Seville orange) juice, or to substitute, combine:

  • 1 tsp grapefruit zest
  • 2 tablespoons orange juice
  • 2 tablespoons grapefruit juice
  • 4 tablespoons lime juice

Instructions

  1. Cut the onion into quarters lengthwise
  2. Heat a cast iron skillet over high heat.  Add the onion, whole tomatoes and habanero.  Turn these occasionally with a pair of tongs, until everything has a nice char over most of its surface.
  3. Finely chop the tomatoes, and place in a bowl.
  4. Peel and finely chop the onion, and add to the tomatoes.
  5. Using the tongs and a sharp knife, slice the habanero in half lengthwise. Cut off and discard the stem. If you want the salsa to be really hot, just mince and add. Otherwise, scrape out and discard the seeds, then mince and add – it will still be quite hot.
  6. De-stem and roughly chop the cilantro to obtain about ½ cup, then add.
  7. Add the bitter orange juice, or substitute juices.
  8. Stir, add salt to taste.
  9. Allow to set for 30 minutes, then serve with tortilla chips or warm tortillas.

My husband says: try not to touch the habanero while you’re preparing it. If you do – or even just to be sure – wash your hands thoroughly with warm water and soap afterward.