This typical sauce graces almost all tables in southeastern Mexico.

Slice chiles habaneros and xcatiks in thin strips, and place in a clay, ceramic, or glass bowl. Add onion. Add Seville orange juice, orange juice, lime juice, cilantro, and salt. Stir. Macerate for 2 hours.
Garnish with limes and cilantro. Serve with meat, Yucatecan specialties, and fish.
Makes 1 cup.

From: pg 268, "The Taste of Mexico", Patricia Quintana, Publisher: Stewart, Tabori & Chang
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Post Date: 12/09/97