This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.
1 bunch cilantro, stems included
6 small yellow caribe chiles
1 large pale green (Hungarian) chile, seeded
1 bunch green onions, white and green parts included
1 cup Mexican Crema
1/2 cup olive oil
juice of 1 lime
Place all of the above ingredients in a blender and blend until very smooth. Use as a sauce over very hot, boiled skinned potatoes.
Yields about 2-1/2 cups.