| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| 9 | Xcatic chiles * — finely | |
| Chopped | ||
| 1 | md | White onions — finely |
| Chopped | ||
| 1/4 | c | Vegetable oil |
| 1/2 | ts | Salt |
| 2 | tb | White vinegar |
| Freshly ground black pepper | ||
| To taste |
INSTRUCTIONS
* or substitute yellow wax hot or guero chiles. Yucatan is identified with its native fiery chile, the Habanero, and the lesser known chile xcatic, (pronounced sch-KA-tik). Similar to a chile guero, it is pale green, much hotter, and resembles the New Mexican chile in shape and size. Saute the chiles and onion in the oil for 20 minutes at low heat. Place in a blender with the remaining ingredients and puree until smooth. Serve over grilled meats, poultry, or seafood. Recipe By : Chile Pepper Magazine - Oct. 1992 From: The Cuisines Of Mexico By Diana K File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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