Email to Cat      

Yucatán Gold

Source of Recipe

From "Hot Sauce!" by Jennifer Trainer Thompson


Recipe Introduction

"In the Yucatán Peninsula of southeastern Mexico, habanero sauces are as common as ketchup. You'll often find pickled versions on tables, similar to a Puerto Rican pique in that the vinegar and chiles aren't blended. This type of sauce is essentially a spicy vinegar, and you can add drops of the liquid to dishes to turn up the heat. But you'll also want to fish out the pickled peppers, munching on them or chopping them into guacamole, black beans, and the like. Interestingly, habaneros steeped in vinegar transfer much of their heat to the vinegar."

List of Ingredients

â—¦ 4 orange or yellow fresh habanero chiles
â—¦ 4 lime slices
â—¦ White vinegar, as needed
â—¦ ¼ teaspoon salt


Recipe

Preheat the oven to 200° F.
Place the whole chiles on a baking sheet and roast for 1 hour.

When cooled, cut in half, remove and discard the stems and seeds, and cut the chiles into quarters or strips. Put in a jar with the lime slices, cover with white vinegar, and add the salt.

Seal the jar and let sit at least a day. The longer it sits, the hotter it will become.


Makes 1½ cups