Pickled habaneros with chile pequín from Hartwood: Bright, Wild Recipes from the Restaurant at the Edge of the Yucatan (page 57) by Eric Werner and Mya Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled white onions; Pickled red onions; Pickled radishes; Pickled jalapeños; Pickled nance; Pickled spring onions; Pickled red bell peppers; Pickled greens; Pickled nopales; Pickled chayote; Pickled sandia; Pickled piña; Pickled jamaica eggs; Fried sardines with chile lime salt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Prepare 2 days before serving.

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