Salpicon de Chiles Habaneros
(Yucatecan Table Sauce of Chiles Habaneros)

This typical sauce graces almost all tables in southeastern Mexico.

3 chiles habaneros or gueros, roasted
2 medium chiles xcatiks or 4 chiles serranos, roasted
4 green onions, finely chopped
Juice of 2 Seville (bitter) oranges or 1 grapefruit
Juice of 1 orange
Juice of 1 lime
20 sprigs of cilantro (coriander), chopped
Salt to taste
For the garnish
2 small limes, thinly sliced
20 sprigs cilantro, chopped

Slice chiles habaneros and xcatiks in thin strips, and place in a clay, ceramic, or glass bowl. (DO NOT use metal or plastic bowls.)

Add onion, Seville orange or grapefruit juice, orange juice, lime juice, cilantro, and salt. Stir.

Macerate for 2 hours.

Garnish with limes and cilantro.

Serve with meat and fish.

Makes 1 cup.

Note: You may wish to wear gloves when handling these peppers. They have been known to blister sensitive skin.