X’nipek / Yucatan Red Onion Salsa

x'nipek - trust in kim

Here is another of the recipes I learned in Tulum, Mexico at a cooking class I took at Altamar Restaurant. I love to put a few strips of this on top of a taco.  Yes, it is quite hot because of the Habanero chili, but you could use a piece of banana pepper instead if you’re afraid of the heat, or just leave it out altogether.  It is a really simple recipe, and it only needs to sit for about half hour before consuming, but I prefer it after it has sat overnight or even a few days.

What you need:

  • 100 grams red onion
  • 100 ml sour orange juice (or lemon juice with a little orange juice mixed in)
  • 10 grams Habanero chili

What you do:

  1. Roast the Habanero on a gas stove or barbecue until it has blackened slightly all over.  Chop it very finely.  Only use a little piece of it if you want this to be milder.
  2. Slice the red onion as thinly as you can and put it into a bowl or jar.  Add the Habanero to the onions, then pour the orange/lemon juice over the top.  Give it a little stir, then cover and refrigerate for half an hour or overnight.
  3. Serve on tacos, empanadas, or another favourite Mexican dish.  A little sour cream or plain yogurt will help cut the heat.
x'nipek on tacos - trust in kim
X’nipek on tacos

Tomatillo Salsa

tomatillo salsa - trust in kim

Here’s another recipe I got from the awesome cooking class I took in Tulum Mexico with Eric Fischer at Altamar Restaurant.  It’s not too spicy, and you can alter that by adding more or less pepper.  I served it with Mexican Barbecued Chicken, and it is also great on tacos.  The key to the flavour here is roasting the tomatillo, onion and chili peppers over a flame; I did this on my gas stove, but a barbecue works great too.  You can keep this in the fridge for a few days.

What you need:

500 grams tomatillo

1 small sweet white onion

20 grams cilantro

1 jalapeno and 1 banana pepper

20 grams garlic

2 grams salt

2 grams black pepper

olive oil

What you do:

1. Roast the onions over a flame, turning often, until the outside is blackened and the inside is soft, about half and hour.

2. Roast the peppers until blackened then put them in an airtight container for about 15 minutes.  Remove most of the skin along with the stem.

3. Roast the tomatillos until they are lightly blackened.

4. Put everything into a blender and mix well.

5. Preheat a pot then add some olive oil and cook the sauce for 7-10 minutes.

6. Allow the sauce to cool, then store it in the fridge.