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Habanero Sauce

Photo: Annabelle Breakey; Styling: Sara Slavin
Total time 20 mins
Yield Makes 1 1/4 cups
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). 


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Nutritional analysis is per Tbsp.

Make ahead: Up to 1 week, chilled.

Chichén Itzá Rastaurant, Los Angeles