What's in it
Yucatán's tourism ministry describes xnipec as a hot salsa made with lime, onion and roasted, ground habanero. The state ingredient guide also lists red onion, sour orange and lima as regional ingredients found in Yucatecan salsas.
How it's made (general idea)
- Roast the habanero.
- Grind or chop it very finely.
- Mix with chopped onion and citrus juice.
- Salt to taste.
The sources confirm the core ingredients but no standard proportion or heat level.
What it goes with
The tourism ministry presents it as the salsa for panuchos and salbutes. Habanero in general also accompanies sopa de lima and many other dishes.
Xnipek vs. chiltomate
Xnipek is a habanero preparation with onion and citrus; chiltomate is a tomato-based salsa. If you want flavor without as much heat, chiltomate is your friend.
Tips
- Start with very little: peninsula habanero is very hot.
- Wash your hands after handling the chile.
- The peninsula habanero has held a designation of origin since 2010.
Salsa at the tour table
Regional lunches included on Mary Tours trips usually have Yucatecan salsas on the table; ask which is the hottest before helping yourself. Trips leave from the office on Calle 61 in downtown Mérida.
Fun facts
- Xnipek is made with roasted habanero.
- There's no single xnipek recipe.
- Chiltomate is the milder, tomato-based alternative.
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Frequently asked questions
What is xnipek?
A hot Yucatecan salsa of roasted habanero, onion and citrus.
Is it xnipek or xnipec?
Both spellings are used; Yucatán's tourism ministry writes xnipec.
Is it very spicy?
Yes, it's made with habanero; use it sparingly.
What is it served with?
Mainly panuchos and salbutes.
