The classic Mayan salsa is called Xnipec - which means dog's nose. No one can tell me why! As it uses habanero chiles, it's really hot, so a little goes a long way.

3 tomatoes

1 habanero chili

1 small onion (red or white)

4 tablespoons finely minced cilantro

1/2 cup of sour orange juice (see note below)

Salt

Seed and finely chop the tomatoes, onion, and chili. Be careful when handling the chili - you might even want to use gloves. Adjust the amount of the chili you use to your taste. I only use half a habanero chili, and I like things spicy! Add the sour orange juice. Sour orange juice is an integral part of Mayan cooking - it's also used throughout the Caribbean. If you can't find any bottled (look in the Latino section of your supermarket), you can substitute half orange juice and half white vinegar. Salt to taste. Refrigerate for about an hour to let the flavors blend.

A cooked tomato sauce. Great to have a batch on hand in the refrigerator.

To make about 4 cups:

2 pounds (1 kg.) tomatoes, peeled and seeded

1 chile serrano, seeded and deveined

4 tablespoons lard or vegetable oil

1 small onion, minced

1 sprig epazote (optional)

1/2 cup water, or more

salt to taste

Puree the tomatoes and chili in a blender or food processor. In a heavy skillet, heat the lard or oil. Add the tomato-chili puree, the onion and epazote, and cook, stirring, for about 5 minutes, until thickened. Add water as needed to make a smooth sauce, salt to taste, and let simmer a few minutes more.