Saturday, 14 May 2011

Five sauces - some new

My heart made a couple of extra beats when I saw the El Yucateco - Exxxtra picante - Salsa kutbil-ik de (what that now means??). But I believe it's a hot one. I think I sampled it many years ago. So it will be nice to try it again.

And being a great fan of chipotles, I was very happy to find the El Yucateco chipotle sauce!

And - the three different D'ELidas habanero sauces! How great! I will let you know later what I think about them!


Wishing you all a nice weekend!

   Mats
Upplagd av habanero kl. 12:31
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8 comments:

  1. Per-Anders15 May 2011 at 11:32

    "Kutbil-Ik" apparently is from the old language of the Mayas and should mean "crushed chilli".
    The Chipotle is very good and the yellow D'Elidas with mustard is one of my favorites, the red and green are more straightforward hot sauces but with the characteristic spicy sweetness that only a habanero gives.

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  2. habanero15 May 2011 at 20:01

    Hi Per-Anders!

    I think you are right. We have sampled some of them. The Kutbil-Ik is great! And so was the chipotle, and the green D'Elidas (the only D'Elidas we tested this weekend).

    Regards,
    Mats

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  3. Unknown16 May 2011 at 00:16

    Once I tried the Kitbil-ik I could not appreciate the green and red sauces. The kutbil-ik taste a lot fresher and natural. I make my own though. Just buy fresh habaneros from the DR or JAmaica or Florida put them in my small cuisinart food processor with some vinegar, orange juice, salt, tomatillos, tomatos [sometimes] and some garlic and a piece of mango

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  4. habanero17 May 2011 at 19:16

    Hi Stefano!
    Yes, I think you are right! The kutbil-ik is really turning out to be a true favorite! I enjoy the freshness and the "power" of it. It's instant!

    I think I need to start making my own sauces as well. I did this one - http://chilesinstockholm.blogspot.com/2010/10/hot-sauce.html last fall. And I think it was fantastic. So I will probably try your suggestion. I love tomatillos, but unfortunately they are not very common here.

    Regards,
    Mats

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  5. Unknown22 August 2011 at 15:22

    I tried also a El Yucateco Caribbean style, I can not remember the exact name, I left it at my friend's. It is very spicy. Most of the authentic Mexiacan restaurant carry the green and the red, but after trying the other ones I can not go back to those. How do you preserve your chilies? do you ever pickle them? The most productive form me are the Aji Limon and the Texan Tepin. Habaneros / Scotch Bonnets give a lot less peppers.

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  6. habanero23 August 2011 at 13:09

    Hi Stefano!

    I used to pickle them, and sometimes I still do.

    My favorite method is to freeze them, or to make powder. Powders are great and easy in everyday cooking, easy to dose.

    The frozen ones are also great. Almost like fresh. Half of our freezer is still full from last year... I'm doing my best, but it takes a lot of time to eat them all.

    Regards,
    Mats

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  7. Unknown23 August 2011 at 18:12

    do you have a post where you show how to make chili powders? I have a small food processor / grinder that is very powerful. I guess you have to dry them first. how do you dry them? thanks!

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  8. habanero23 August 2011 at 19:55

    The best picture I have is here: http://chilesinstockholm.blogspot.com/2010/06/making-powder-in-june.html

    As you can see, I'm using a spice / coffee grinder.

    The trick is not to make the powder too fine. It may more or less end up as dust :-)

    And be careful when inhaling. It can really cause you to choke.

    Good luck!
    Mats

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