Photo: Annabelle Breakey; Styling: Sara Slavin
Total Time
20 Mins
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).


How to Make It

Step 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.

Step 2

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.

Chichén Itzá Rastaurant, Los Angeles

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