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Thread: Mayan Xnipec Salsa with Tequila Blanco

  1. #1
    Join Date
    Oct 2009

    Default Mayan Xnipec Salsa with Tequila Blanco

    You will love this salsa! It's quite addictive.

    Depending on the size of your habeneros, it can be quite spicy, so add little by little until you are satisfied with the heat. I usually use 1-1/2 to 2 standard sized habaneros. Be sure to mince the habanero very finely. This promotes even heat that isn't unbearable on the palate, especially when combined with the other flavors. And don't even think about using a jalapeno or serrano; it just won't be the same. The sweet, tropical heat of the orange habanero is key to this salsa.

    Tequila is not traditionally used here, but since this is a tequila forum I decided to tweak the recipe a bit. I think the addition of the tequila will complement the other flavors quite well. This salsa is supposed to be a little watery. However, if you notice there is way too much liquid (probably from not properly seeding the tomatoes) then pour some of the retained liquid out (before you add the tequila of course)!

    Use the best quality Summer tomatoes for optimal flavor. This salsa should be eaten within 2 hours of preparation. Serving it in a traditional stone molcajete will surprise your guests.


    Yield: 4 servings

    cup finely chopped white onion, rinsed, drained under cold water
    5 plum or Roma tomatoes, cored, seeded, diced
    1 large orange habanero, seeded, deveined, extremely finely minced
    cup chopped cilantro leaves, loosely packed
    Generous pinch of sea salt

    3 tablespoons lime juice, freshly squeezed (or sour orange juice -- recipe below)
    2 tablespoons tequila blanco
    1 tablespoon olive oil
    More salt, if necessary

    First, prepare all of the ingredients as described above to make things easier. Combine the onion, tomato, chile, cilantro, and salt. Make a dressing with the last four ingredients, and combine. Before eating, let sit at room temperature for about 30 minutes so the flavors can meld together.

    *A more authentic acid component would be the sour juice of the Seville orange. However, this fruit is not readily available in the states. You can achieve a close approximation in taste by combining 1 tablespoon grated grapefruit zest, 1/2 cup freshly squeezed grapefruit juice, 1/2 cup freshly squeezed orange juice and 1/4 cup freshly squeezed lemon juice. This will yield approximately 1-1/4 cups. It is much more flavorful than simply using lime juice.
    Last edited by chefrob; July 31st, 2013 at 02:32 PM.

  2. #2
    MrAgave's Avatar
    MrAgave is offline Administrator
    Join Date
    Dec 2006


    Nice post, will try this one over the weekend!

  3. #3
    blagave's Avatar
    blagave is offline Agave Aficionados
    Join Date
    Jul 2007


    I am very lame to cooking, but this recipe is something even I can try.

    Thanks for the detailed recipe....look forward to trying

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