Ixni Pec Mayan Salsa Food

MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees F.
• Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
• Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.

XNI-PEC SALSA

Steps:

• Combine all the ingredients.
• Let sit for 30 minutes at room temperature and serve!

IX'NI PEC (MAYAN SALSA)

Steps:

• Place in a clay bowl (glass will do) all ingredients, mix gently, let stand for 10 minutes to blend flavors; serve at room temperature as a snack topping or to dress up your grilled meats, fish, or poultry. Should you not find Habanero chile in your area, use fresh serrano or jalapeño chile as a substitute. This salsa stays truly fresh for up to 3 hours; we do not recommend that you refrigerated any leftover salsa because fresh tomatoes tend to ferment easily