Mexican Recipe for Mayan Salsa Habanero
MAYAN
SALSA HABANERO
Back when Europe was locked in the dark ages, the Mayans were thriving, their culture both sophisticated and diverse. The five Maya nations were originally located in Belize, El Salvador, Guatemala, Honduras and Mexico. Although their cities were abandoned approximately 450 years ago, they’re still thriving as a people and today inhabit the Mexican states of Tabasco, Campeche, Chiapas, Yucatán and Quintana Roo.
When Terry and I visited the Yucatán a few years ago, our friend Antonio (formerly of Ensenada) acted as our private tour guide. We visited Chichenitzá and Tulum, swam in cenotes (underground rivers and lakes) and snorkeled in the Caribbean. If you ever visit the Riviera Maya, the Mayan people’ll surround you. They still farm the land and live in small villages throughout the Yucatán peninsula — much as they did centuries ago. They own and work in the shops where you’ll buy handicrafts or groceries, the restaurants where you’ll eat and the hotels where you’ll stay. They are a friendly and proud people. If you’re interested, it’s possible they will teach you a few words in their language.
For the Maya, eating is an act of spirituality. Their foods are different
than the northern Mexican food most Americans and other tourists are
familiar with. Their chile of choice is the habanero, the hottest chile
known to mankind. It is revered for its healing powers and supposedly will
ward off any number of diseases. I will personally attest that it gives
the best endorphin rush of any chile.
When habaneros are combined with lime juice, they lose some of their fire. I invented this recipe after a trip to the Riviera Maya where I did much tasting and asked a lot of questions about the salsas. If your palate is very heat-sensitive, cut down on the habaneros, but don’t be a pansy and leave them out altogether. This makes about a quart.
1 large red onion, finely diced
6 large tomatoes, finely diced
1 bunch cilantro, chopped
3 cloves garlic, minced
4 – 6 habanero chiles, minced with seeds and membranes removed
Juice of 2 limónes (Mexican limes) or key limes
1 tbsp Controy or orange juice
1 tbsp salt
Mix all ingredients together in bowl. Cover and refrigerate for up to three days. Use with chips, on tacos or as a condiment to any Mexican dish. It’s makes a wonderful, simple nacho dish, when you pour grated cheese over a plate of totopos (tortilla chips), microwave for a minute or until the cheese is melted, top with salsa habanero and serve.
Cooking with Baja Magic Dos - Mexican Recipes by Author Ann Hazard
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