Salsa Caribe II
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.
9 yellow caribe chiles, finely chopped
1 medium white onion, finely chopped
1/4 cup vegetable oil
1/2 tsp. salt
2 Tbsp. white vinegar
freshly ground black pepper, to taste
Saute the chiles and onion in the oil for 20 minutes over low heat. Place the ingredients in a blender with the remaining ingredients and puree until smooth. Serve over grilled meats, poultry or seafood.