Yucatan Sunfire Sauce
From jo_jo_ba 13 years ago
- 90 minutes to make
- Serves 4
This zippy little number was adapted from Beverly West's book "Culinarytherapy" - rather than boiling the veggies, I roast them, added another hot pepper, and use regular garlic in place of the elephant garlic. Read more Her recipe calls for cilantro, but I hate it, so swap in parsley and a hint of mint. A delicious condiment to grilled fish or even over salad greens! See less
Ingredients
- 1 head garlic, top sliced off and outer papery skin removed shopping list
- 2 cubanelle peppers shopping list
- 1 red bell pepper shopping list
- 1 small, sweet onion, quartered shopping list
- 6 tomatillos, husks removed shopping list
- 4 large tomatoes, halved shopping list
- 1 habanero pepper shopping list
- 1 clove garlic, peeled shopping list
- juice of 1 lime shopping list
- zest of 1/2 lime shopping list
- 1/2 tsp habanero pepper sauce shopping list
- pinch salt shopping list
- generous pinch oregano shopping list
- 2 tbsp minced fresh parsley shopping list
- 1 tbsp minced fresh mint shopping list
How to make it
- Preheat oven to 400F.
- Pour a tbsp or so of water into the head of garlic and wrap tightly in foil, place directly on the oven rack and bake for 15 minutes.
- Turn the oven down to 375F and line 2 baking sheets with parchment paper or foil.
- Spread peppers, onion, tomatillos, and tomatoes on the sheets (cut sides up, if applicable).
- Place alongside the garlic and roast 40 minutes, turning peppers every 10 minutes and adding the habanero during the last 20 minutes of cooking.
- Remove everything from the oven, squeeze the roasted garlic from the cloves and add everything to a blender with the peeled garlic clove, lime juice, lime zest, pepper sauce, salt, oregano, parsley and mint.
- Puree until completely smooth and chill before serving.
People Who Like This Dish 2
- martha1226 Nowhere, Us
- valinkenmore Malott, WA
- jo_jo_ba Oshawa, CA
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