There are days when you want to take it easy and enjoy your favorite comfort food. Others, you just have to turn up the volume. For Rick, that means breaking out the chiles—everything from the Yucatán’s beloved habañero with its one-two punch of flavor and heat, to the tamer hot yellow xcatic chiles.
A type of chile that is yellow in color with a very hot flavor. They can be used to add spice to many types of dishes and are often added whole to flavor foods as they cook or added as a garnish. Xcatic chiles are native to the Yucatán area of Mexico. Substitutes for the xcatic chile include yellow wax peppers and/or guero peppers.
- ½ small red onion, finely chopped
- 1 tablespoons fresh lime or sour orange juice
- 6 radishes, chopped into small dice or matchsticks
- ½ fresh habanero chile, stemmed, seeded and finely chopped
- A dozen or so large sprigs of cilantro, chopped
Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about ½ teaspoon, and it's ready. Makes 1 cup.
We visit the Mérida market for a fresh chile lesson, explore the limestone fields where the habañeros thrive and then hold our breath for a spicy tour of a habañero hot sauce factory.
At the Bayless home, chiles are just as likely to show up on scrambled eggs as they are in pot roast. Rick makes a mouthwatering version of Asado de Puerco con chile guero, platano y piloncillo (Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo) with yellow chiles, plantains and a hint of brown sugar. Good morning, Yucatán!