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
How to Make It
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.
Whirl chile mixture in a food processor with vinegar and salt until fairly smooth.
Nutritional analysis is per Tbsp.
Make ahead: Up to 1 week, chilled.
Chichén Itzá Rastaurant, Los Angeles
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