Mexican Food Journal
Yucatán style tomato habanero hot sauce recipe.
- 3 very ripe tomatoes (about 1 lb.)
- 2 habanero chiles
- 1/2 white onion
- 1 clove garlic
- 1 tbsp. apple cider vinegar
- 1 tsp. sal + to taste
- 3 tbsp. cooking oil
Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.
Preheat 1 tbsp. oil to medium hot. Cook the tomatoes, onion, chile and garlic until they start to brown, about 10 minutes.
Blend the browned tomatoes, onions and garlic with the salt, vinegar.
Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil to "season" it.
Reduce the heat to low and simmer for 20 minutes to thicken and intensify the flavor.
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