*  Exported from  MasterCook  *
                       Xnipec (Tomato-Habanero Salsa)
 Recipe By     : Rick Bayless’s Mexican Kitchen
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Mexican                          Salsas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         red onion -- about 4 oz.
    2      tablespoons   fresh sour orange or lime juice
   10      ounces        ripe tomatoes
    6                    radishes
      1/2                whole habanero chile -- or more to taste
   12      large         sprigs fresh cilantro
      1/2  teaspoon      salt
 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
 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.
                    - - - - - - - - - - - - - - - - - -