Dogs Nose Salsa, properly known as Xni Pec, is a vibrant Mexican salsa with an intriguing name. The Mayan term Xni-Pec (pronounced “shnee pek”) literally means “The Dog’s Nose,” a playful reference to the heat that makes your nose and face sweat after eating it. Like other colorfully named salsas—such as pico de gallo—this salsa reflects local language, flavor and tradition.
Xni Pec – Dog’s nose salsa
Originating in Mexico’s Yucatán Peninsula, Xni Pec is a regional favorite. The Yucatán is known for producing large quantities of habanero peppers, and the salsa appears at many meals across the region. The combination of fruity, floral habanero heat with citrus juices creates a bright, aromatic salsa that pairs especially well with fish and chicken, but it’s equally enjoyable served with tortilla chips as a snack or appetizer.
Habanero chilli peppers
Habanero peppers were once celebrated as the world’s hottest chili, though hotter varieties like the Bhut Jolokia and the Carolina Reaper have since claimed that title. Habaneros still pack significant heat—typically between 100,000 and 350,000 Scoville Heat Units (SHU)—far hotter than a jalapeño, which ranges roughly from 2,500 to 8,000 SHU. When preparing habaneros for Xni Pec, you may remove seeds if you prefer less texture, but be aware that most of a pepper’s heat lies in the white pith (placenta), not the seeds, so removing seeds does not eliminate all heat.
Xni Pec de Yucatán – Dog’s Nose Salsa
Total time: 45 minutes
Ingredients
- 1 medium ripe tomato
- 1 small onion
- 2–3 habanero peppers (adjust to taste)
- Juice of half an orange
- Juice of half a lime
- 1 small handful fresh cilantro (coriander)
- Salt to taste
Method
- Roast the habanero peppers and remove their skins. Roasting enhances flavor and softens the peppers for chopping.
- Finely chop the roasted habaneros and place them in a mixing bowl. Wear gloves if you want to avoid skin irritation and avoid touching your face.
- Dice the tomato, onion and cilantro finely and add them to the bowl with the habaneros.
- Pour in the orange and lime juices and mix thoroughly to combine the flavors.
- Season with salt to taste and stir well.
- Refrigerate the salsa for about 30 minutes before serving to let the flavors meld and mellow slightly.
- Serve chilled or at room temperature alongside grilled meats, seafood, or with tortilla chips as an appetizer.
Roasted habanero peppers
Xni Pec ingredients
Xni Pec is quick to prepare and offers a lively balance of heat, citrus and fresh herbs. Adjust the number of habaneros to suit your heat tolerance and enjoy a classic taste of the Yucatán at home.