ZESTY TOMATO TABLE SALSA

X'NIPEK IN MAYA means "dog's nose" and was probably chosen to express the heat of this salsa – eat it and your nose will run! In the rest of Mexico, you will find a version of this salsa, called either pico de gallo or salsa Mexicana. The Yucatecan recipe features our traditional methods – charring the vegetables – and of course substitutes the relatively mild serrano chile with our beloved habanero. The finishing touch of sour orange juice instead of lime makes it truly Yucatecan.

• 6 Roma tomatoes, finely chopped, drained in strainer for 20 minutes
• 1 small white onion, charred in a comal or heavy skillet, and finely chopped
• 1 chile habanero, charred, cap removed and finely chopped 
• 4 Tbs. (60ml) cilantro, finely chopped
• 1/4 cup (75ml) naranja agria juice (Also known as sour orange or Seville orange. Substitute: 2 parts lime juice, 1 part each orange juice and grapefruit juice)
• Pinch sea salt

STEP 1  COMBINE DRAINED TOMATOES, onion and chile in a bowl. Refrigerate. Immediately before serving, stir in juice, salt and chopped cilantro. Check for seasonings. Bring to room temperature before serving.

NOTE: You may also substitute lime juice for the naranja agria, but this version is more particularly Yucatecan.