Xnipek Sauce (Literally "Dogs Nose) from the Yucatan

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Ixni-Pek (This is the correct spelling. I goofed up above and it is pronounced "schnee-pec")

This is the "table sauce" of the Yucatan peninsula. It's called "Dogs Nose" because it makes your nose water! I am offering two variations

INGREDIENTS #1

1. 2 jalapeños
2. 4 scallions, minced
3. 3 habanero or Scotch bonnet chiles, seeded and thinly sliced
4. 1/2 cup coarsely chopped cilantro
5. 1/2 cup fresh grapefruit juice
6. 1/4 cup fresh orange juice
7. 1/4 cup fresh lime juice
8. Salt

1. Roast the jalapeños directly over an open flame or under a preheated broiler, turning, until blackened all over. Put the jalapeños in a small bowl, cover with plastic wrap and let stand for 5 minutes. Discard the blackened skins, stems and seeds; cut the jalapeños into thin strips.
2. In a bowl, mix the jalapeños, scallions, habaneros, cilantro and grapefruit, orange and lime juices; season with salt.

You can make this ahead because the sauce can be refrigerated for up to 1 week (it gets hotter and hotter... )

They serve this with fish a lot and also spareribs

Number 2
3 medium tomatoes, peeled, seeded and finely chopped
1 small white onion, finely chopped
1 to 2 habanero chiles, seeded, veins removed, and minced
1 cup Seville orange juice or Bitter Orange Juice Substitute
4 tablespoons chopped fresh cilantro
1 teaspoon salt, or to taste

In a medium bowl, mix all of the ingredients together. Serve chilled or at room temperature.