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).
Nutritional analysis is per Tbsp.
Make ahead: Up to 1 week, chilled.
Chichén Itzá Rastaurant, Los Angeles