Chef Chavez: Xnipec


1 Red Onions (Diced 1/8")
4 RomaTomatoes (Pulp Removed)
Outer Skins (Diced 1/8")
1/2 bunch Cilantro (Finely Chopped 1/8")
1/2 each Habanero Peppers (Finely Diced 1/8")
2 TBS. Lime Juice
1 tsp. Kosher Salt


1. Prepare vegetables and place into a large mixing bowl.

2. Add remaining ingredients and mix together until well blended.

3. Transfer to the proper storage container.

4. Cover, label, date initial, and store at the proper place in the walk-in.