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).
This recipe goes with Panuchos (Black-Bean-Filled Tostadas)
More From Sunset
- Calories: 3.1
- Calories from fat: 8%
- Protein: 0.1g
- Fat: 0g
- Saturated fat: 0.0g
- Carbohydrate: 0.7g
- Fiber: 0.2g
- Sodium: 115mg
- Cholesterol: 0.0mg
- 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
- 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.
Nutritional analysis is per Tbsp.
Make ahead: Up to 1 week, chilled.
Only you will be able to view, print, and edit this note.Add Note