Ixni Pec Mayan Salsa Recipes

XNI-PEC SALSA

Xni-Pec is Mayan for dog's nose, so be prepared for a wet nose after tasting this fiery concoction! From Chile Pepper Magazine.

Provided by FLKeysJen

Categories Sauces

Time 40m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 5

Xni-Pec Salsa image

Steps:

Combine all the ingredients.
Let sit for 30 minutes at room temperature and serve!

Nutrition Facts : Calories 23.3, Fat 0.2, Sodium 4.7, Carbohydrate 5.2, Fiber 0.9, Sugar 3.3, Protein 1

Ingredients

6 habanero peppers, roasted, peeled, stems and seeds removed, minced
3 plum tomatoes, finely diced
1/4 cup fresh cilantro, chopped
1/4 cup white onion, minced
1/4 cup sour orange juice or 1/4 cup lime juice

MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER

Provided by Food Network

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Mayan Citrus Salsa (Xec) with Red Snapper image

Steps:

Heat oven to 450 degrees F.
Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.

Ingredients

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chile, seeded and minced, or to taste
Salt
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

MAYA CITRUS SALSA WITH RED SNAPPER

Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Maya Citrus Salsa With Red Snapper image

Steps:

Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chili, seeded and minced, or to taste
Salt to taste
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)