Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Ixni-pec - yucatan habanero sauce - rhp   Yield: 1 Cup   1/4 c Onion; chopped      1/4 lg Ripe tomato; peeled seeded -and chopped 1/4 c Habanero; seeded and chopped      1/4 c Seville (bitter) orange  -juice * Salt to taste * or substitute a mixture of 1 part orange juice to 2 parts fresh lime juice. In a bowl combine all the ingredients seasoning with salt. Serve whenever a chilli sauce is called for. Andrews says this Ixni-Pec is pronounced schnee-pec. This dish is from Yucatan in Mexico. From Elisabeth Lambert Ortiz in Jean Andrew's _Red Hot Peppers_ MacMillan 1993 ISBN 0-02-502251-2. Typos by Jeff Pruett.