"newsuser" > wrote in message
...
> 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

On a scale of 0 to 10,000 the Xni-Pec is 12,000!