Recipe for: Chile Tamulado
The word "Tamulado" is a mix of Maya and Spanish words and refers to anything mashed in a "Tamul", or mortar and pestle. This is the ubiquitous green salsa that you see on every table in every restaurant in Yucatán, unless they spot you as a gringo! Then you get the mild stuff. Watch out! Habañero makes this the hottest salsa in the country!
- 6-8 medium green chiles habañeros (Substitute: Scotch bonnet chiles), charred, stems removed
- 1/4 cup naranja agria juice (Also known as Seville orange. Substitute: 2 parts lime juice, 1 part each orange juice and grapefruit juice)
- Pinch sea salt
- Put all ingredients in a blender and process until liquefied.
CAUTION: When you remove the lid, step away from the blender and keep face turned. A very potent aroma that can cause you to cough will emanate from the blender.
- Place in a small serving dish, cover and refrigerate until ready to use. Bring to room temperature before serving.
*Please note- Whenever handling habeñero chiles or any very hot chile DO NOT touch your eyes, face or any sensitive areas!