Xnipec
Xnipec is a Yucatecan raw salsa of habanero chile, red onion and sour orange juice. Its Maya name is usually translated as dog's nose.
Name
The name comes from Maya and is commonly glossed as dog's nose, which cooks often explain as a reference to how the heat makes eaters' noses run or sweat.
Description
The salsa combines chopped habanero, the signature chile of Yucatán and the hottest used in Mexico, with red onion, sour orange juice and salt; some cooks add tomato, cilantro or oregano. Larousse names the sauce, spelled ixnipec, alongside pickled red onion as the standard accompaniment to cochinita pibil. It is also served with grilled meats, panuchos, seafood and tacos.
Keeping
Because it is a raw, acidic salsa it keeps only a few days refrigerated and grows hotter as it stands.
Recipe
Ingredients
- 1 large red onion, finely diced
- 2 to 3 habanero chiles, seeded and minced
- 2/3 cup sour orange juice, or equal parts orange and lime juice
- 1 small tomato, diced (optional)
- 2 tbsp chopped cilantro (optional)
- 1 tsp salt
Steps
- Combine the onion, habanero and tomato in a bowl.
- Add the sour orange juice and salt and stir.
- Add cilantro if using and let rest at least 30 minutes so the onion softens.
- Refrigerate and use within 3 to 4 days.
Wear gloves when handling habaneros.
Reviews
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See also
References
- "Mayan Xnipec Salsa". Maricruz Avalos Kitchen Blog. Retrieved 2026-10-10.
- "Cochinita pibil". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Chile habanero". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.