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In Zarela Martinez' wonderful book The Yucatan Peninsula she describes the Yucatan as having a unique place in Mexican culture. The food is representative of a much more cosmopolitan environment than anywhere else in the country. The people have been flexible enough to absorb influences from the Caribbean, the Dutch, the Lebanese, and the Spanish. Yucat√°n cooks have learned to stuff peppers with Dutch Edam cheese and have taken to serving Lebanese kibbeh with salsa. Today, Yucatecos eat plenty of turkey, cooked with a variety of recados or spice mixes. In that tradition, ChileBoss™ again brings you the start to adventurous meals you can easily cook in your own kitchen. This sauce, with the spices of the Yucatan and the Aji Amarillo peppers from Peru, just jump out screaming for you to be adventurous. If Yucatecos can stuff peppers with Edam cheese, imagine what your next fish or meat dish will taste like.

 

 

 


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WATER, AJI AMARILLO PEPPER, ONION, TOMATILLO, RED BELL PEPPER, VINEGAR, CARROTS, YUCCA, CELERY, PLANTAIN, CONTAINS 2% OR LESS OF: GARLIC, SALT, OLIVE OIL, SUGAR, CITRIC ACID, SPICES (INCLUDING TURMERIC), TOASTED CHILE PEPPER SEEDS.
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