Mexican who does not eat chili, is not Mexican, they say out there. And it may be true, because most people who live in Mexico They have a threshold of itching beyond good and evil. This means that the taste buds are already more than adapted to the spicy sensationbecause basically they have been stimulated to hold this food from very early ages.
And the truth is that to celebrate the spring there is nothing better than eating that roastthis salad or those snackthat we like so much accompanied by our favorite sauceOnly sometimes, the truth is that from eating so much Chilethere comes a time when we no longer feel the same warmth of beginningnor the adrenaline, because our tongue ask for more and more, because what used to don’t taste the same anymore.
The Chile is an important part of Mexican culture and is present almost everywhere gastronomyfrom the simplest, like a quesadilla, to the most elaborate, like the pozole OR lunar. In any meal it seems unlikely to us that there is no sauceseven if it is to “give it flavor”, because they are an ideal and perfect touch, practically for any saucer OR sandwich.
How many chiles are there in Mexico?
Mexico hosts at least 50 varieties from chiliesamong which only 20 are the most used and, wow, there are a lot of recipes! Some of the most popular are: Apple tree, morita, aisle, guajillofrom tree, Highlander, habanero And till jalapeno. If you are a good taster of this food, surely you have already tried almost all of them, except the habanero, because it is the one that we all have respect for, because it is very itchy.
However, behind that great spicy and rude armor that the habañero pepperalso hides a great gastronomic richness, such as Yucatecan food, where this food is the protagonist of great things such as pickled onions on vinegar with this Chile or even the sauce they make with mango, but Yucatecans proudly say that this is the chili they consume the most.
and how we love YucatanSo we have decided to share with you a recipe so that you get excited as if you were near the last state of the Mexican republic. Only this is not mangobut of something a little more everyday in CDMX. We are talking about nothing more and nothing less than a sauce from habanero with tomato. We know that it sounds like something ‘X’ to you, but the truth is that it is well worth trying them.
- 1 white onion
- 6 red tomatoes
- 8 cloves of garlic
- 15 habanero peppers
- 1 ½ tablespoons of grain salt
How do you prepare?
- Prepare this delicious sauce is to brown the ingredients, for this we take a comal over medium heat and place the tomatoes, chilies, onion and garlic there.
- Leave each of the ingredients on the griddle for the time necessary to brown, as they are toasted we remove them from the griddle.
- Once we have all the ingredients roasted we take them to the blender, add the salt and blend until all the ingredients are perfectly mixed.
- Take this mixture to a saucepan and our habanero chili sauce will be ready to accompany all kinds of dishes and give it that spicy and delicious touch.