Yucatán Habanero Sauce Recipes
YUCATáN HABANERO SAUCE
Number Of Ingredients 6
Steps:
- In a medium bowl, mix all of the ingredients together. Serve chilled or at room temperature.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Place peppers, garlic and water in a small saucepan (with the lid slightly covering it) over medium heat and cook until peppers are soft and tender about 10-12 minutes. You will need to open your kitchen windows to keep the area well ventilated or turn on the exhaust fan to avoid eye irritation. I live in an apartment, and usually turning on the exhaust fan and placing the lid on the saucepan is enough to avoid any discomfort from the pungent steam coming out of the cooking peppers.
- Once cooked, remove the peppers and garlic from the saucepan and place into a blender with the remaining cooking water, which by this time has been reduced.
- Let the peppers cool for some minutes and then turn your blender on to puree the peppers. Open the lid while the blender is still running and slowly add the oil to a steady stream. This last step will emulsify the salsa, giving it a creamy texture. Pour salsa into a small bowl and season with salt. Enjoy with some Steak and Chorizo Tacos!
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- Always choose ripe, healthy looking peppers when making hot sauce. Wash them thoroughly under cold water.
- Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon.Reminder: Always wear gloves when handling spicy peppers!
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