Mayan Xnipec Salsa with Tequila Blanco

[chefrob]

You will love this salsa! It's quite addictive. I have never met anyone who had enough of it. 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 smokey, sweet 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 smokey element 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)! This salsa is best served at 55-60 F and should be eaten within 2 hours of preparation. Serving it in a traditional stone molcajete will surprise your guests. One more thing - use a glass bowl so the acids won't pick up any bad flavors, not a metal one like the person used in this photo.

Yield: 4 servings

½ cup finely chopped white onion, rinsed and drained
4 to 5 plum or 2 to 3 medium-sized tomatoes, cored, seeded and diced
2 orange habaneros, seeded, deveined and extremely finely minced
3 tablespoons lime juice, freshly squeezed (or sour orange juice recipe below)
About ½ teaspoon sea salt

¼ cup chopped cilantro, loosely packed
1 tablespoon canola oil
2 tablespoons tequila blanco
More salt, if necessary
White corn tortilla chips

1) Chop the onion like this YouTube - Gordon Ramsay: How to Chop an Onion - Put the chopped onion in a bowl and pour hot water over it to remove the harsh flavor. Add a pinch of salt and let the onion sit in the water for 10 minutes. Pour the onion into a colander, rinse with cold water and let drain completely.
2) Combine the onion, tomato, chile, lime juice and salt. Let sit at room temperature for about 30-40 minutes so the flavors can meld.
3) Gently stir in the cilantro, canola oil and tequila blanco just before serving.
4) Taste and add more salt if necessary. Serve with white corn tortilla chips.

*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.

[MrAgave]

Nice post, will try this one over the weekend!

[blagave]

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

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