The habanero pepper has a Denomination of Origin that has 3 entities that form the Yucatan Peninsula (Yucatan, Quintana Roo, and Campeche).
The habanero pepper is one of the spiciest but tasty. With these chilies, you can make easy and with few ingredients fresh or smoked sauces. They are ideal for fish, shrimp, meat, chicken and cochinita pibil, tacos, and also for cakes other preparations.
The habanero is one of the chilies most used in Yucatecan gastronomy (Mexico). For this reason, one of the recipes that we share with you is the Mayan sauce or Xnipec sauce.
Xnipec means “dog nose” in Mayan because it can be so spicy that the person who eats it has a runny nose, as a dog’s nose can sometimes be seen, according to Larousse Cocina.
In some of these recipes, you will find sour orange juice as an ingredient, but you can substitute orange and lemon.
- 2 habanero peppers
- 1 teaspoon salt
- ½ cup sour orange juice or substitute
- Cut the chilies into pieces and mash them with the salt.
- Add the sour orange juice and stir to integrate the ingredients.
- To replace sour orange: 4 tablespoons of orange juice, 4 tablespoons of lemon juice, and 1/2 teaspoon of white vinegar.
Pineapple and habanero sauce
- 4 habanero peppers
- 1 red onion
- 1/2 cup lemon juice
- 1/4 cup orange juice
- 1 pineapple
- Cut the habaneros in slices and the onion in rings in half.
- Cut the pineapple into pieces and mix with the onion and chilies.
- Pour the lemon and orange juices into the rest of the ingredients; stir and serve.
Mango and habanero sauce
- 100 g of fresh mango
- 30 g onion
- 2 habanero peppers
- 1 garlic cloves
- 1 tablespoon of oil
- 1 tablespoon of vinegar
- 1/4 cup of water
- Fry the onion, habanero, and garlic for two minutes.
- Add the mango and vinegar.
- Season with salt and pepper; pour the water.
Mayan sauce or Xnipec
- 1 cup of ripe tomato cut into small cubes
- ¼ cup finely chopped red onion (you can substitute white)
- ½ habanero pepper, finely chopped (increase the amount if it is very hot)
- 3 tablespoons of sour orange juice or substitute
- ¾ teaspoon salt
- Mix all the ingredients in a bowl.
- Let stand for 30 minutes in the refrigerator.
- Stir again before serving in the gravy boat.
Habanero and tomato sauce
- 2 tomatoes
- 1 habanero pepper
- 1 clove garlic
- 2 tablespoons of chopped onion
- 1 tablespoon of vegetable oil
- Salt to taste
- Boil the tomatoes and the habanero pepper over medium heat until soft.
- Blend the tomatoes, chili, garlic, and ½ cup of the water (with which you boiled the tomatoes).
- Sauté the onion in a pan with hot oil and add the sauce to cook for about 6 minutes.
- Heat the oil over medium heat in a pan and add the onion. Cook the sauce until transparent, about 2-3 minutes. Pour the sauce and continue cooking for 6-8 minutes.
- Add a pinch of salt and you’re done.