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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
2 | Habanero chilies (or scotch bonnet); up to 8, finely chopped |
1 gross | Ripe tomato; cut in 1/4 in dice (with juices) |
1/2 Tasse | White onion finely chopped |
3 Esslöffel | Orange juice; (sour) Or |
2 Esslöffel | Fresh lime juice Plus |
1 Esslöffel | orange juice fresh |
1/2 Teelöffel | salt |
Combine the chilies, tomato, onion, cilantro, 3 tablespoons sour orange juice, and salt in a serving bowl. Toss to mix. Correct the seasoning, adding more sour orange juice if necessary. The salsa tastes best served within 3 hours of making.
course, you'll lose a great measure of authenticity.
Formatted by JoAnn Pellegrino 9/98 Notes
~ is also one of the world's hottest. Xni is the Mayan word for "dog", pec for "nose". Just why it's thus named is a matter of debate. The most likely explanation is that the chilies make your nose run, an effect I can readily attest to. And a dog's nose is always wet. I've given a range of chilies-a person from the Yucatan would use the full eight. There is more to this fighter than heat alone. The onion, tomato, cilantro, and sour orange create a complex play of flavors.
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