Salsa de Chile Guëro
Yellow Chile SauceYellow guëro chiles (guëro meaning blonde or light-skinned) are usually quite mild, but occasionally they fool you. Regional names include, caribe, in parts of northern Mexico, and xcatic, in Yucatán. In the United States available varieties are generally called Hungarian or yellow wax peppers. When combined with tomatillos, as in this salsa, they make a great combination of flavor and color to serve with seafood.
Ingredients
Makes about 1 cup
- 4 to 5 tomatillos 4 ounces husked, rinsed, and quartered
- 3 guëro yellow chiles, seeded and chopped
- ¼ cup coarsely chopped fresh cilantro
- 2 tablespoons chopped white onion
- 2 teaspoons vegetable oil or olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon sugar
Instructions
- Put the tomatillos in a small saucepan in enough water to cover.
- Bring to a boil and cook 2 minutes.
- Drain and rinse under cold running water to stop the cooking.
- Put in a food processor or blender along with the remaining ingredients.
- Process to a coarse purée.
- Transfer the salsa to a small serving bowl.
- Refrigerate and serve cold or serve at room temperature.
Notes / Tips / Wine Advice:
The salsa is best served the day it’s made.