X ni pek (mayan salsa)

X ni pek (mayan salsa)

By
From
Breddos Tacos
Makes
400 g
Photographer
Kris kirkham

X ni pek literally means hot as a dog’s nose, and is all about curing red onions in citrus, which effectively cuts through the richness of the cochinita pibil pork.

Ingredients

Quantity Ingredient
3 red onions, very finely sliced and soaked in ice-cold water for 10 minutes
5 tablespoons freshly squeezed orange juice
1 tablespoon grapefruit juice
4 limes, juiced
1/2 habanero, deseeded, deveined and finely chopped

Method

  1. Drain the onions and put in a bowl. Pour over the orange, grapefruit and lime juices and add the chilli. Leave the onions to ‘cook’ in the citric acid for about an hour. They’re ready when they turn a vivid pink colour.
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