In article >,
SonoranDude > wrote:
>Been awhile since I have posted anything but I'm looking for some
>suggestions. All my habeneros' are starting to turn orange now and looking
>for suggestions on what to do with them since this is the first time I've
>grown them.
>I have no problem finding things to do with my jalapenos and long greens.
>
>There was a taco bar in mexico that had a bright orange habenero sauce that
>was hot as hell but tasty. My gardener mentioned something about cooking
>with tomatoes and straining the seeds out.
>I have plenty of tomatoes too.
>
>Your suggestions?

Hi Brad. Fire up some xni-pec. (Maya Style pico de Gallo) I learned to
make this from some cooks in the state of Quintana Roo back in 1989.
It scales well, and man is it good! I usually double the amounts shown
when I make it, which I'm am going to do today. Serve with Fritos or
Tostadas.

Xni-Pec


2 Habanero Chilies
Juice of one small lime (Persian-golf ball size or 2 key limes)
1 C White onions diced
3 Roma Tomatoes seeds removed chopped fine
1 T Cilantro chopped very fine
1 t salt or to taste.
---- I add (not traditional, but I like the crunch---
1 Serrano seeded and diced fine

Stem the Chilies. Place them in a blender with the lime juice. (They
used to use a molcajete, but not any more) Blend untill there are no
chunks of Habanero left.
Add the Habaneros to the rest of the ingredients. Let sit for on hour at
room temp to cure. Mmmm Mmmm

Enjoy







>
>Brad
>
>