Halve the habaneros, remove the stem, pith/veins and seeds, and dice them finely (be careful and use disposable gloves if your hands are sensitive), then add to a mixing bowl.
Add the tomatoes, onion, cilantro, lime juice and orange juice to the bowl and mix well.
Tip: to make it easier to extract the lime juice, microwave them for 15 seconds or roll them firmly on the counter to soften them.
Let the Xnipec stand for at least ½ hour or overnight for the flavors to combine. Season with a little salt just before serving.
If you have sensitive skin or any cuts on your hands, it’s important that you use disposable gloves to cut the peppers as they can give off a painful burn.To make it easier to extract the lime juice, microwave them for 15 seconds or roll them firmly on the counter to soften them before juicing.When making salsa, it’s important to let the ingredients sit together for at least 30 minutes as the moisture begins to release from the vegetables and blend together for flavor. Don’t skip the citrus! The lime and orange juices help balance out all the flavors in the salsa making it well-rounded, and classic Yucatan Xnipec Salsa. Serving SuggestionsUse it to top these Mini Lentil Tacos.Drizzle it on to Mexican Street Corn for a spicy kick. Serve it alongside these Mexican Tortilla Bowls.Use it as part of a Mexican feast, and don't forget the Xocolatl - Aztec Hot Chocolate. VariationsInstead of orange juice, try grapefruit juice to change it up and add a tart flavor.Try it with sour orange juice and omit the lime juice.You can also use scotch bonnet peppers instead of habanero, or a mix of both!Balance out the heat by adding freshly diced pineapple to make it a Xnipec Pineapple Habanero Salsa.Make it a Mango Habanero Salsa by adding chopped fresh mangoes.