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Yucatán Table Sauce

  • TOTAL TIME: 25 MIN
  • SERVINGS: makes about 1 cup
  • FAST
  • MAKE-AHEAD

This all-purpose hot sauce is called xnipek, or dog's nose, because it's so spicy it makes your nose as moist as a dog's. It is prepared with two kinds of chiles, including fiery habaneros.

  1. 2 jalapeños
  2. 4 scallions, minced
  3. 3 habanero or Scotch bonnet chiles, seeded and thinly sliced
  4. 1/2 cup coarsely chopped cilantro
  5. 1/2 cup fresh grapefruit juice
  6. 1/4 cup fresh orange juice
  7. 1/4 cup fresh lime juice
  8. Salt
  1. Roast the jalapeños directly over an open flame or under a preheated broiler, turning, until blackened all over. Put the jalapeños in a small bowl, cover with plastic wrap and let stand for 5 minutes. Discard the blackened skins, stems and seeds; cut the jalapeños into thin strips.
  2. In a bowl, mix the jalapeños, scallions, habaneros, cilantro and grapefruit, orange and lime juices; season with salt.
Make Ahead The sauce can be refrigerated for up to 1 week. Serve With Garlic-Rubbed Spareribs.
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