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.

Total Time:
25 mins
1 cup


  • 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


  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.

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