Recipes Yucatán Table Sauce Be the first to rate & review! 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 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 1 cup 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. Rate it Print