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Salsa de Guajes
Mexico - Yucatán
  -   Salsa de Guajes
Makes
Effort:
Sched:
DoAhead:  
3/4 c  
***
1/2 hr  
Part
This sauce is made from an unusual bean. Some may think the flavor a bit strange, but it goes very well with fried tortilla chips. In Puebla, these beans are added to a basic Tomato Jalapeño sauce, then used for a pork stew - see Salsa de Guaje & Tomate.




1
1
2
1-1/2
1/4
1/3
1/4
#

cl
T
c
t
c
Guaje Beans (1)
Chili Habanero (2)  
Garlic
Lime Juice
Cilantro
Salt
Water
Prep   -   (20 min - do ahead)
  1. Shell GUAJE BEANS. You will find instructions at our Guaje page.
Run   -   (20 min)
  1. Dry pan toast the Guajes, stirring often, but only until they swell and start to pop. You just want them cooked, not until the skins start to brown and harden. Pour out on a plate and cool.
  2. With your propane torch, lightly blacken the HABANERO, and brush off most, but not all, the blackened skin.
  3. Peel GARLIC and crush.
  4. Squeeze LIME JUICE.
  5. Chop CILANTRO medium.
  6. Mix All Items and run in a food processor, but not until smooth. You should have plenty of texture. Add more water if needed to get these things ground.
NOTES:
  1. Guaje:   These are thin flat bean pods about an inch wide and 11 inches long. They are from the southern region of Mexico. For details see our Guaje page.
  2. Chili Habanero:   These chilis are very popular in the Yucatán region (where the Jamaicans got them from). Some recipes suggest using 2 Chili Serrano instead. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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