Salsa Xcatic by www.country-cooking.com
9 xcatic chiles * -- finely chopped
1 medium white onions -- finely chopped
1/4 cup vegetable oil
1/2 teaspoon salt
2 tablespoons 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.
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