XNI PEC SALSA – Spicy Yucatecan Pico de Gallo That Packs a Punch

Xni Pec – The Yucatecan Salsa That’ll Slap You (Lovingly) in the Face

Introduction

This one’s for when pico de gallo just isn’t loud enough.

Xni Pec (pronounced shnee-peck) is a Yucatecan salsa that means “dog’s nose” in Mayan, because it’s spicy enough to make your nose run like a wet-nosed pup. I like to think of it as pico de gallo with the volume turned up. Like when the family gets together for a pachanga and someone brings the speakers. It’s loud, it’s bright, and it knows how to party.

This version leans toward the tomato-heavy style I grew up seeing in taquerías, but still keeps that habanero heat front and center. Spoon it onto carnitas, cochinita, grilled meats, tacos, or just eat it with chips while wiping your forehead.

Why This Salsa Works

• 🌶 Habanero = heat, lime = balance, orange juice = surprise

• 🌿 Cilantro brings freshness while olive oil mellows it out

• 🍅 Tomatoes stretch it into pico de gallo territory without watering it down

• 🐷 Perfect contrast for rich meats like pork shoulder or belly

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Ingredients

Xni Pec Salsa (Yields: 1 Pint)

• 320g (11.3 oz) Roma tomatoes, cored and small-diced

• 75g (2.6 oz) red onion, small diced and rinsed with cold water

• 35g (2 tbsp) fresh lime juice

• 30g (2 tbsp) fresh orange juice

• 22g (¾ cup) loosely packed cilantro, chiffonade

• 10g (1 habanero) habanero chile, minced

• 10g (2 tsp) olive oil

• 5g (1 clove) garlic, minced

• 5g (1 tsp) Diamond Crystal kosher salt, plus more to taste

Instructions

1️⃣ Start the Base

In a bowl, combine red onion, habanero, garlic, lime juice, orange juice, and a pinch of salt. Let it sit and marinate for 5 minutes to take the edge off the onions and mellow the garlic.

2️⃣ Mix It Up

Add diced tomatoes, cilantro, olive oil, and remaining salt. Stir until fully combined. Let sit for another 5–10 minutes to let the flavors come together.

3️⃣ Taste & Adjust

Add more lime, salt, or habanero to taste. You’re the boss.

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Tools I Use

• Chef’s Knife – Because this salsa is all about the knife work

• Citrus Squeezer – Don’t leave any juice behind

• Mixing Bowl – Medium stainless steel or glass bowl for marinating and mixing

Tips & Tricks

🔥 Start with less habanero if you’re nervous—then build up from there.
🧊 Rinsing red onions in cold water tones down the sharp bite.
⏳ Letting it sit before serving = better flavor. Give it at least 10 minutes.
🥄 Serve cold or room temp—don’t overthink it.

Make It & Show Me

If you make this salsa, I wanna see it. Tag me on IG @goatboyintl so I can hype you up.
Got a question about technique or heat levels? Drop it in the comments.