Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It is quite similar to pico de gallo (like this habanero pico de gallo) in both composition and flavor, though quite a bit hotter and more of the typical habanero tropical flavor. The name says it all. Xni Pec, pronounced “Shnee Pek”, translates to “Dog’s Nose” or “Dog’s Snout” in Mayan, which implies you will sweat like a dog’s nose when you eat it. I can verify the truth in this statement. I made this salsa on a Saturday and snapped a photo, then posted it on Facebook, sharing how gorgeous it looked - and truly, it DOES look gorgeous, doesn’t it? I received a comment from my neighbor to bring it to her party the next day for her son’s 8th grade graduation - Congrats, Jacob! While it was a hit at the party - it received many compliments - I think it was mostly a hit with Jacob and his young friend as they proceeded to devour half of the bowl together. They enjoyed the flavor at first, but as the chow down session wore on, both were beading with sweat on their foreheads and attempting to waft the fumes of heat from their mouths. Luckily there was a bit of whipped cream for them at the end of the evening to help control the burn, but I’m happy to say I believe I’ve converted a few more in the world to chileheads. Yes! Goal accomplished. Let’s talk about how to make Xni Pec, shall we? Cover and refrigerate overnight for the flavors to mingle and develop. Serve! Boom! Done! Your habanero salsa is ready to serve. Get ready to sweat, my friends. Xni-Pec truly delivers in the heat department. I hope you enjoy it as much as we do. I like it both ways. Serve this as an appetizer along with chips, or as a garnish for tacos or tostados. I often like to spoon salsa over fish or chicken for a healthier but big-on-flavor meal choice. Xni Pec will certainly deliver on those accounts. I hope you enjoy it as much as the soon-to-be freshmen did! NOTE: This recipe was updated on 6/3/22 to include new information and video. It was originally published on 6/6/16.
