Recipe - Salsa Xcatic

9 Xcatic chiles * finely
Chopped
1 md White onions finely
Chopped
One fourth cup Vegetable oil
One half teaspoon Salt
2 tablespoon White vinegar
Freshly ground black pepper
To taste

* or substitute yellow wax hot or guero chiles.

Yucatan is identified with its native fiery chile, the Habanero, and the
lesser known chile xcatic, (pronounced schKAtik). Similar to a chile
guero, it is pale green, much hotter, and resembles the New Mexican chile
in shape and size.

Saute the chiles and onion in the oil for 20 minutes at low heat. Place in
a blender with the remaining ingredients and puree until smooth.

Serve over grilled meats, poultry, or seafood.

Recipe By : Chile Pepper Magazine Oct. 1992

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip