Rich McCormack wrote:
> So...what did you think about
> my suggestions for the post-Columbian Mayan recipe you posted?

Yes, the chicken broth sounds like a good idea, and you could use a
spicier or less spicy chile, if you know that your guests can take the
"heat". You could cook the main dish with a milder chile, and put out
two bowls of hotter salsas for them, warning them which was which and
how to scour capsaicin off their tongue with tortilla and salt.

A very hot habanero salsa is used in Yucatan. It's called Ixni-Pec
(schnee-peck), or "dog snout" chile, because it will make you sweat,
your nose will run and your eyes may water.

1/4 cup chopped onion
1 chopped yellow habanero pepper
1/4 cup chopped tomato
8 ounces of orange juice
4 ounces of lime juice
1/2 teaspoon of salt to pull the juices out of the pepper

An even hotter sauce can be made with toasted green habaneros and the
same ingredients.