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).

Gilberto Cetina
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Sara Slavin

Recipe Summary

total:
20 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Chef's Notes

Nutritional analysis is per Tbsp.

Make ahead: Up to 1 week, chilled.

Source

Chichén Itzá Rastaurant, Los Angeles

Nutrition Facts

3 calories; calories from fat 8%; protein 0.1g; carbohydrates 0.7g; fiber 0.2g; sodium 115mg.
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