Ingredients for Xni Pec Salsa
- 2-3 habanero peppers, finely chopped (remove seeds for less heat)
- Plum Tomatoes
- Fresh Cilantro
- White Onion
- Sour Orange Juice
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How to Make Xni Pec Salsa
- Finely chop the habanero peppers (remove seeds for less heat), red onion, and cilantro.
- Roughly chop the tomatoes.
- In a medium bowl, combine the chopped habanero peppers, red onion, cilantro, tomatoes, lime juice, and orange juice.
- Stir in the salt and cumin.
- Let the salsa sit at room temperature for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
- Taste and adjust seasoning as needed, adding more lime juice for acidity or salt to taste.
- Serve immediately with your favorite tortilla chips, tacos, or grilled meats.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
0g
Carbs
1g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Condiments Etc Vegetables Mexican Easy Low Fat Vegan Vegetarian Salsas Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Peppers Taste Mood 3 Steps Or Less
