Title: Salpicon De Chiles Habaneros - Yucatecan Table Sauce
Categories: Sauce Salsa Mexican Spicy
Yield: 1 Cup

3		Chiles habaneros or gueros; roasted
2	md	Chiles xcatiks, roasted OR
4		Chiles serranos; roaster
4		Green onions; finely chopped
		Juice of 2 Seville (bitter) oranges or 1 grapefruit
		Juice of 1 orange
		Juice of 1 lime
20		Sprigs cilantro; chopped
		Salt to taste
GARNISH
2	sm	Limes; thinly sliced
20		Sprigs cilantro; chopped

Book Note: This typical sauce graces almost all tables in southeastern Mexico.

Slice chiles habaneros and xcatiks in thin strips, and place in a clay, ceramic, or glass bowl. Add onion. Add Seville orange juice, orange juice, lime juice, cilantro, and salt. Stir. Macerate for 2 hours.

Garnish with limes and cilantro. Serve with meat, Yucatecan specialties, and fish.

from "The Taste of Mexico" by Patricia Quintana, ISBN 0-941434-89-3 (cloth) or 1-55670-326-0 (papaer)

typed and posted by teri Chesser 3/98

From: Teri Chesser Date: 03-22-98 (19:47) Doc's Place Bbs Online. (253) Cooking

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