Yucatán Table Sauce

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.

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  • Total Time:
  • Servings: makes about 1 cup

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  • 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

How to make this recipe

  1. 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.

  2. 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.

Contributed By Published December 2003

496756 recipes/yucatan-table-sauce 2013-12-06T23:57:06+00:00 Patricia Quintana roasting|barbecue-cookout|holiday-open-house|latin-american|mexican|sauces-and-condiments|fast|make-ahead december-2003,Patricia Quintana,hot sauce,chile sauce,Mexican food,xnipek recipe recipes,yucatan-table-sauce 496756

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