Yucatán Table Sauce

• Recipe by Patricia Quintana

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.

Ingredients

1. 2 jalapeños
2. 4 scallions, minced
3. 3 habanero or Scotch bonnet chiles, seeded and thinly sliced
4. 1/2 cup coarsely chopped cilantro
5. 1/2 cup fresh grapefruit juice
6. 1/4 cup fresh orange juice
7. 1/4 cup fresh lime juice
8. Salt

Directions

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.