Yucatán Table Sauce

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This all-purpose hot sauce is called xnipek, or dog's nose, because it's so spicy it makes your nose as moist as a dog's. It is prepared with two kinds of chiles, including fiery habaneros.

By Patricia Quintana

Updated on March 29, 2015

Total Time:

25 mins

Yield:

1 cup

Cook Mode (Keep screen awake)

Ingredients

2 jalapeños
4 scallions, minced
3 habanero or Scotch bonnet chiles, seeded and thinly sliced
1/2 cup coarsely chopped cilantro
1/2 cup fresh grapefruit juice
1/4 cup fresh orange juice
1/4 cup fresh lime juice
Salt

Directions

Roast the jalapeños directly over an open flame or under a preheated broiler, turning, until blackened all over. Put the jalapeños in a small bowl, cover with plastic wrap and let stand for 5 minutes. Discard the blackened skins, stems and seeds; cut the jalapeños into thin strips.
In a bowl, mix the jalapeños, scallions, habaneros, cilantro and grapefruit, orange and lime juices; season with salt.

Make Ahead

The sauce can be refrigerated for up to 1 week.

Originally appeared: December 2003

Yucatán Table Sauce

Ingredients

Directions

Make Ahead

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