Side Dish: Mexico – Yucatan Peninsula Mexico – Xnipec (Mayan Salsa)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

- 3 medium ripe tomatoes, approx. 1 lb (450 g), seeds removed and finely diced
- 1 small red onion, approx. 6 oz (170 g), finely diced
- 2 habanero peppers, approx. 1 oz (30 g) total — seeds removed for less heat if desired, finely minced (use gloves)
- 1/2 cup (packed) fresh cilantro leaves, chopped, approx. 15 g
- 1/3 cup (80 ml) sour orange juice (naranja agria) — if unavailable, substitute 2 tbsp (30 ml) fresh orange juice + 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) ground black pepper (optional)
- 1 tbsp (15 ml) vegetable oil or olive oil (optional, for gloss and carrying flavor)

Instructions

Short Description:
A bright, spicy Yucatecan salsa of finely chopped tomatoes, red onion, habanero and sour orange juice, served as a fiery accompaniment to grilled meats, tortilla chips, or cochinita pibil.

Regional Notes:
This Yucatecan version relies on naranja agria (sour orange) juice instead of lime, giving Xnipec its characteristic tang that distinguishes it from other Mexican salsas. The use of fresh habanero and raw diced vegetables keeps the salsa lively and textural in the Peninsula style.

1. Put on gloves before handling habanero peppers. Core and finely dice the tomatoes and red onion; finely mince the habaneros (remove seeds if you prefer milder heat). Chop the cilantro.
2. Place the diced onion in a small bowl and pour about half of the sour orange juice over it; let sit 5 minutes to mellow the raw bite, then drain any excess juice back into the measuring cup and reserve.
3. In a medium bowl combine the diced tomatoes, drained onion, minced habanero, and chopped cilantro.
4. Add the remaining sour orange juice (including any reserved from the onion), salt, pepper (if using), and the oil (if using). Stir thoroughly to combine.
5. Taste and adjust seasoning: add more salt or a touch more sour orange/lime-orange substitute to brighten, and remove seeds or add a bit more minced habanero for heat.
6. Let the salsa rest at room temperature for 10–20 minutes to marry flavors, then serve as a side with grilled meats, tacos, or tortilla chips. Refrigerate leftovers in a sealed container for up to 2 days.