Dog's Nose Salsa / Nni Pec

Serves: 4
Total Calories: 14


2 to 8 habanero or scotch bonnet chiles, finely chopped (see note)
1 tomato, fresh, ripe, large, cut into 1/4-inch dice (with juices)
1/2 cup onion, finely chopped, white
3 tablespoons cilantro, chopped fresh
3 tablespoons orange juice, sour or 2 tablespoons fresh lime juice plus 1 tablespoon fresh orange juice, or more to taste
1/2 teaspoon salt


Combine the chiles, tomato, onion, cilantro, 3 tablespoons sour orange juice, and salt in a serving bowl. Toss to mix. Correct the seasoning, adding more sour orange juice as necessary. The salsa tastes best served within 3 hours of making.

Makes about 1 cup enough to serve 4 to 6

Note: You can blunt the salsa bite a little by seeding the chiles. Of course, you’ll lose a great measure of authenticity.

Nutritional Facts:

Serves: 4
Total Calories: 14
Calories from Fat: 0

This Dog's Nose Salsa / Nni Pec recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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