Xnipec (Tomato-Habanero Salsa)
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1/2 whole habanero chile -- or more to taste
- Mince
- 1 small red onion -- about 4 oz.
- 6 radishes
- 2 tablespoons fresh sour orange or lime juice
- Chop
- 5 jalapenos
- 1/2 teaspoon salt
- Water
- 12 large sprigs fresh cilantro
- Cut
- 10 ounces ripe tomatoes
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Chop the onion very finely, using a knife (don't use a food processor), and scoop it into a strainer; rinse under cold water. Shake as much of the water off as possible, then transfer to a small bowl and stir in the juice. Set aside.
- Core the tomatoes, then cut in half crosswise; squeeze out the seeds. Finely dice the tomatoes (about 1/4 inch cubes). Scoop into a bowl.
- Slice the radishes 1/16-inch thick, then chop into matchsticks or small dice. Add to the tomatoes.
- Punt on a pair of rubber gloves. Carefully cut out and discard the habanero's seed pod, then mince the flesh into tiny bits and add to the tomatoes.
- Bunch up the cilantro sprigs, and, with a very sharp knife, slice them 1/16-inch thick, stems and all, working from the leafy end toward the stems.
- Combine radishes, chile, and chopped cilantro with the tomato mixture; stir in the onion and juice mixture. Taste and season with salt.
- Makes 2 cups of salsa.
- This salsa is best within a few hours of its completion. The longer it sits, the hotter it will become. The habanero chiles may be replaced with 3 to 5 jalapenos or serranos, or 1/2 to 1 Manzano chile.
- This salsa comes from the Yucatan. Xnipec (shnee-pek) means "nose of the dog" in Mayan. If you leave out the tomatoes, the resulting salsa is called salpicon. Both salsas are excellent as accompaniments for anything flavored with achiote.
Plating
Cookware for this recipe
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Mixing bowl
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Food processor
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve