Best Salsa Yucateco Recipes

YUCATECAN SALSA

Yucatecan Salsa image

This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

Provided by Chef Sean 2

Categories Onions

Time 1h5m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped red onion
2 cups finely chopped purple cabbage
1/4 cup chopped radish
1 habanero pepper, deseeded and destemmed, minced
1 lime, juice of
1/2 orange, juice of
1 tablespoon olive oil
salt
1/4 cup chopped fresh cilantro

Steps:

Place the onions in a colander and place under a stream of cold water for a few seconds. Drain.
In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
Toss with the cilantro and serve.

Nutrition Facts : Calories 104.2, Fat 5.7, SaturatedFat 0.8, Sodium 28, Carbohydrate 13.6, Fiber 2.6, Sugar 7, Protein 2

EXTRA-HOT YUCATáN-STYLE ROASTED-HABANERO SALSA (CHILE TAMULADO) RECIPE

Extra-Hot Yucatán-Style Roasted-Habanero Salsa (Chile Tamulado) Recipe image

An incredibly fiery salsa from the Yucatán, made with charred garlic and habanero chiles. Use it sparingly on tacos, eggs, and anywhere you want a bit of brain-melting heat.

Provided by J. Kenji López-Alt

Categories Salsa Sauce

Time 30m

Number Of Ingredients 6

Ingredients

1 whole head garlic, split into cloves, cloves left unpeeled
24 whole habanero chiles (about 6 ounces; 170g) (see note)
2 tablespoons juice from 1 grapefruit (1 ounce; 30ml) (see note)
2 tablespoons juice from 1 orange (1 ounce; 30ml) (see note)
2 tablespoons juice from 2 limes (1 ounce; 30ml) (see note)
Salt

Steps:

Combine peeled garlic, habaneros, and grapefruit, orange, and lime juice in a blender or molcajete. Blend or pound until a smooth but still pulpy consistency is reached. Be very careful when opening blender or pounding in molcajete to avoid getting liquid or vapors near your eyes and nose. (It will burn your eyes and make you cough/sneeze.)
Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt. Salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 198 mg, Sugar 2 g, Fat 0 g, ServingSize Makes about 3/4 cup salsa, UnsaturatedFat 0 g

SALSA YUCATECO

Salsa Yucateco image

From Mollie Katzen's Moosewood Cookbook. "This recipe comes from the Yucatan area of Mexico. It was designed for baked fish, but it is also delicious on plain, cooked rice."

Provided by Heather U.

Categories Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups onions, diced
1/2 cup pimento stuffed olive, chopped
1 large green pepper, minced
1/4 cup olive oil
1 lemon, juice of
1 tablespoon ground annatto seed or 1 tablespoon paprika
1 teaspoon ground coriander
1 cup fresh orange juice
salt and pepper

Steps:

In a large heavy skillet, saute onion in the olive oil until translucent.
Add chopped olives and peppers. Saute 5 minutes.
Add all other ingredients and simmer 5-8 minutes.
Notes: Annatto seed, also known as achiote seed, has a mild flavor and beautiful red color. If you can't find it, you can use mild paprika instead. If you are going to use this sauce for fish, bake the fish right in it. If you plan to serve it as a topping for rice, ladle it onto cooked rice (don't cook them together).

Nutrition Facts : Calories 187.4, Fat 13.9, SaturatedFat 1.9, Sodium 4.9, Carbohydrate 17.6, Fiber 3.1, Sugar 8.8, Protein 1.7