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Xnipec Salsa, In order to make the salsa look fresh and colorful, I mixed the tomatoes, onions, and habanero peppers…. evenly. The meat then finished grilling and everyone started fixing their tacos and getting ready to top them off with some salsa…. that’s when the unexpected happened.
Servings 1 ¾ Cup
- 1 Medium sized tomato or 2 small plum tomatoes cored and diced.
- ⅓ Cup of red onion finely chopped
- 2 Habanero peppers*
- 3 Tbsp. Cilantro finely chopped.
- 2 Tbsp. fresh orange juice
- 2 Tbsp. fresh lime juice
- Salt to taste.
Place chopped tomato and onion in a medium-size bowl.
Remove seeds and veins from Habanero pepper if you don’t want your sauce to be too hot. Mince the peppers. Be careful when handling these peppers, and wear gloves if you’re very sensitive.
Add to the bowl, along with the chopped cilantro.
Stir in the orange and lime juice and mix gently. Season with salt.**
* If you are used to eating hot sauces, adjust the number of peppers to your own liking.
**If you refrigerate this sauce at least ½ an hour prior to serving, the flavors will combine together in a pleasant taste. The salt will help release the tomatoes’ juice, and this will render a watery sauce. If you don’t like this watery effect, season with salt at the serving time.
Calories: 71kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 579mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3758IU | Vitamin C: 77mg | Calcium: 42mg | Iron: 1mg