IX'NI PEC (MAYAN SALSA)

IX'NI PEC (MAYAN SALSA) image

Number Of Ingredients 7

1 tablespoon of homemade vinegar (market brands work well, use white vinegar only)
One ripe organic lime (juice)
One small organic red onion peeled and chopped
Three large organic red tomatoes (vine-ripened tomatoes are best)
1/4 cup of chopped organic cilantro leaves (wash leaves with care!)
One small ripe Habanero chile (cut amount for mild salsa)
Pinch of crushed sea salt

Steps:

Place in a clay bowl (glass will do) all ingredients, mix gently, let stand for 10 minutes to blend flavors; serve at room temperature as a snack topping or to dress up your grilled meats, fish, or poultry. Should you not find Habanero chile in your area, use fresh serrano or jalapeño chile as a substitute. This salsa stays truly fresh for up to 3 hours; we do not recommend that you refrigerated any leftover salsa because fresh tomatoes tend to ferment easily