Habanero Sauce

Habanero Sauce Recipe
Photo: Annabelle Breakey; Styling: Sara Slavin
This very fruity, wickedly hot sauce is a tabletop fixture like salt and pepper in Yucatecan homes, and goes with panuchos. The recipe is adapted from Sabores Yucatecos: A Culinary Tour of the Yucatán, by Gilberto Cetina, Katharine A. Díaz, and Gilberto Cetina Jr. (WPR Books: Comida, 2012).

 

Yield:

Makes 1 1/4 cups
Total time: 20 Minutes

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 3.1
Caloriesfromfat 8 %
Protein 0.1 g
Fat 0 g
Satfat 0.0 g
Carbohydrate 0.7 g
Fiber 0.2 g
Sodium 115 mg
Cholesterol 0.0 mg

Ingredients

4 ounces habanero chiles (yellow or orange)
1/3 cup chopped white onion
1 garlic clove
1 tablespoon distilled white vinegar
1 1/2 teaspoons kosher salt

Preparation

1. Bring 1 cup water to a boil in a small saucepan and add chiles, onion, and garlic. Cover, then reduce heat and simmer until chiles are very tender when pierced, about 15 minutes.

2. Whirl chile mixture in a food processor with vinegar and salt until fairly smooth.

Note:

Nutritional analysis is per Tbsp.

Make ahead: Up to 1 week, chilled.

Gilberto Cetina,

Chichén Itzá Rastaurant, Los Angeles,

Sunset

March 2012
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