We also learned from Tomas that the Yucatecos call really,
really hot habanero salsa «xni - pec» (pronounced «shnee pek»).
Not exact matches
Habanero peppers are
really hot, so proceed with caution.
After our enjoyable visit to the Sharp's
habanero bottling operation, we got back to the
really hard work on Ambergris Caye: catching enough fish for a truly exhaustive taste - testing of Melinda's
hot sauce!
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it
really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh
habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
This version is only slightly
hot, but if you
really want that fire add one more
habanero chile.
4 ounces fresh
hot green chiles (about 4 medium jalapeños, 16 medium serranos, 2 medium
hot banana / Hungarian wax or 12 medium green or yellow - orange
habaneros —
really any small
hot chile)
A sharper,
hotter yet more delicate
Habanero sauce than Orange Label, Pink Label has a very subtle hint of applewood that
really opens up on food.