Title: Salsa Xcatic
Categories: Spice Salsa
Yield: 1 Servings

9		Xcatic chiles * -- finely
		Chopped
1	md	White onions -- finely
		Chopped
1/4	c	Vegetable oil
1/2	ts	Salt
2	tb	White vinegar
		Freshly ground black pepper
		To taste

* or substitute yellow wax hot or guero chiles.

Yucatan is identified with its native fiery chile, the Habanero, and the lesser known chile xcatic, (pronounced sch-KA-tik). Similar to a chile guero, it is pale green, much hotter, and resembles the New Mexican chile in shape and size.

Saute the chiles and onion in the oil for 20 minutes at low heat. Place in a blender with the remaining ingredients and puree until smooth.

Serve over grilled meats, poultry, or seafood.

NOTES : Yield: 1 cup Heat Scale: Hot

MasterCook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : Chile Pepper Magazine - Oct. 1992

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