Chef Gilberto Cetina - Traditional Cuisine of Yucatan, Mexico
books

book_sp"But I've been saying this for a long time: the flavor of the habanero, especially the habanero from the Yucatán, is unique. Because most of the habaneros grow in places where they also grow papayas and mangos and pineapples, and the habaneros take the flavors from the plants. The habanero I most like is the green habanero."

from Q & A With Gilberto Cetina: Chichen Itza, His New Cookbook, The Scoville Scale + The Happiness of Chowhound Guys By Amy Scattergood Fri, Apr 15, 2011


The spicy sauce in one ubiquitous ingredient sitting atop most every Mexican food lover's table. In Yucatan the sauce is based on the chile Habanero, a little chile that delivers quite a palatable punch for it's one of the world's hottest peppers with a Scoville rating of 500,000. In 2004 Chef Cetina embarked on his personal journey towards a perfect Habanero sauce that he could manufacture, bottle, serve and sell at his restaurant. book_en

It took him two years of experimenting to arrive at the formula he uses today resulting in a sauce made essentially of pure Habanero pepper content. The sauce became an instant hit at Chichén Itzá's, accompaning the savory Yucatecan fare. Today Chichén Itzá Restaurant produces three sauces using the three available Habanero peppers; the Gourmet Habanero made using yellow or green peppers, the latter being less commonly exported to the U.S., although readily available in Yucatan, the Chile Kut Hot Sauce, using yellow and sometimes red roasted Habaneros.


CHILE KUT


The red or yellow peppers are roasted for the Chile Kut, the spiciest of the sauces, as roasting make the peppers even hotter. Chef Cetina's goal is to mass produced his sauce for export. To purchase Chef's Cetina's Goumet habanero Sauce, you can visit here for online purchasing or just come by to Chich´n Itzás and get one on the go!