Ix'ni Pec (Fresh Mayan Salsa)

Ix'ni Pec is a zesty Mayan salsa similar to a Mexican pico de gallo. I just used whatever fresh tomatoes and peppers I had from our High Ground Organics CSA. Mine wasn't particularly spicy, but it was delicious! We served it on top of nacatamales for our Pre-Popul Vuh Picnic last weekend.

Ingredients

1 T vinegar (I used a white vinegar)
juice from 1 orange
juice from 2 limes
1 small red onion, peeled and diced
2 banana peppers, deseeded and diced
1 hatch chile, deseeded and diced
1 C fresh tomatoes (I used cherry tomatoes, but use what you have)
1/4 C organic cilantro leaves, chopped
pinch of fleur de sel
freshly ground pepper

Procedure

Place all of the ingredients - except for the salt and pepper - in a small mixing bowl. Blend gently and let stand for 15 minutes to blend flavors. To make this more spicy, just hotter peppers such as a habanero or jalapeno.

Serve at room temperature. This salsa stays fresh for up to 3 hours. If you refrigerate it, use quickly because it will begin to ferment.

Comments

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