Yield: 1 Servings
|10||Green Habanero chiles; seeded|
|½ cup||Finely crated Chayote squash|
|½ cup||White wine vinegar|
|1||Lime; juice of|
|1||Shot of tequila|
I was at the local Von's Market today and was pleased to find that they had a whole bunch of fresh green habanero's mixed in with the few pathetic, shiveled-up orange ones they've been stocking lately. So, I bought some and whipped up this recipe with stuff I had in the kitchen. I think it turned out pretty good.
First, puree the tomatillos and chayote with the sugar in a food processor.
Cook in a saucepan until just starting to boil and set aside to cool. Next, chop up the chiles, garlic and onion in the processor. Then, add the vinegar, cumin, lime juice, tequila and the cooled tomatillo-chayote mixture. Hit the high speed button on the food processor and let it go until the whole mess is sauce. It's really green, a little tart, and hotter than Hades! This recipe is really a combination of a whole lot of others I've tried in the past. I threw in the tequila because I happened to be imbibing at the time. It didn't seem to hurt the recipe any.
Frank L., Not2Hot4Me@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .