The jumil, xomitl or xotlinilli is an insect that is found in large quantities in the humid regions of various states of the Republic, mainly in Guerrero and Morelos. It is a kind of mount bug, they measure less than 1 centimeter and they have a characteristic cinnamon flavor with mint touches and with certain freshness.
In the Prehispanic times they were collected for the dead feast. The Mexicas did a pilgrimage to the Huixteco hill (in Taxco, Guerrero) until they arrived to the temple dedicated to the jumil. Currently the pilgrimage continues to be celebrated the first monday after the day of the dead.
Although it is a very exotic salsa because is prepared with insects, its taste is not bad. In fact tomatillo and chili are used to give a fresh, acidic and spicy touch to the jumiles’ flavor. It is also very important to highlight that the jumiles won’t be eaten alive because they die in the preparation – although there are some Mexican recipes that are enjoyed with live jumiles.
– The jumiles don’t contain protein, calcium or another mineral; only their high content of iodine is attributed.
Although you don’t believe it there are people that enjoy this salsa, it is mainly used mixed with guacamole and then each diner eats it with tortillas. This salsa can also be used in beef or pork tacos and those are the only applications that we know.
About the Recipe
This recipe is very challenging because you will work with the jumiles alive.
The jumiles are only sold alive, they don’t exist neither canned nor roasted. Therefore get ready to work with an ingredient that moves.
The salsa is spicy because 8 serrano peppers are used, if you want to attenuate the hotness just use 5.