For several years we had the chance to go fishing (mainly for Permit) at the Punta Allen Fishing Club, the only fishing lodge in the Yucatan (Quintana Roo) run by a French woman, Pascale, who will welcome you better than anyone — and especially the famous guide Juan, who “sees” Permit where others are blind!
But it’s not about fishing that we’re going to talk about today — it’s about cooking! You know how much we love it, cooking, and especially anything spicy! Well, here is a very simple recipe for the famous chili sauce from the Punta Allen Fishing Club! Hot as embers!! It’s going to be perfect for adding a kick to your sandwiches that are lacking in punch! This is a sauce you should keep in your fridge (not for too long) and bring out to spice up your dishes and sandwiches!
10:08
Claude a répondu : First of all, you will need:
First of all, you will need:
- Red onions — 17 oz
- Half a white onion
- Garlic — 3 to 4 cloves
- Lemons, for the juice (½ litre or 17 oz)
- About a dozen of chili peppers (real ones — Caribbean/Scotch bonnet peppers if you can find them; if not, use the photos as a guide and find ones that look similar)
- Salt – tea spoon
- A blender
- A frying pan
- A jar (or several)
- Oil (we prefer olive oil)
So you squeeze your lemons to make ½ litre of juice and set it aside. You chop your red onions into small pieces and put them straight into your jar! You rinse your chili peppers, peel your white onion and cut it in half — keep one half aside — then peel your garlic cloves and remove the germ.
Got everything? Heat up your pan on a low flame… than after 2 minutes. Add your oil, the chili peppers, the garlic, and the half white onion… Heat it up! Once the peppers have some color on them, turn everything over!
Cook the other sides of all the peppers, the onion and the garlic in the same way for a few minutes until they have the same color all over!
Into your blender, pour the lemon juice, add salt, and all the chili peppers, garlic and half onion from your pan!
Once everything is well blended, pour the liquid into your jar where your chopped red onions are waiting. Seal it up, give it a good shake to mix everything together, pop it in the fridge — and you’ve got one hell of a sauce that’s going to wake up your dishes and sandwiches!
