 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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). Ingredients:
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 |
Directions:
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.
|
|