(Fresh Fruit with Guatemalan Chile Cobán and Cacao Condiment)
Nothing is more refreshing and uncomplicated than fresh fruit of varying degrees of ripeness sprinkled with ground hot peppers and salt or a more complex mixture of ground chiles and crunchy cacao nibs for texture and depth of flavor While I look for perfectly ripe pineapple and melon for sweetness, I prefer mangoes just under the peak of ripeness for more acidity and flavor Mexicans adore the Oro mango, which they eat green or half ripe, simply sprinkled with chile and salt. Among US cultivars developed in southern Florida, Keitt, which can be found in Latin and Asian markets, has a similar crunchiness and acidity and strikes the perfect balance with the hot peppers. If you have access to Indian mangoes, seek the Totapuri, which is extraordinarily delicious when green.
Ingredients
- 1 small ripe pineapple, peeled and cut into 1-inch sticks
- 2 large green or firm half-ripe mangoes, cut into 1-inch wide sticks
- ½ small seedless watermelon, cut into 1-inch sticks
- 2 tablespoon freshly squeezed lime juice, or to taste
- Pinch of sugar
- ¼ cup Guatemalan Chile Coban and Cacao Condiment or Chile Salt
- 8 to 12 lime wedges
- 1 ounce dried chiles Cobán or chiltepines
- 5 ounces cacao nibs
- 1 to 2 teaspoons kosher or sea salt
- 1 teaspoon smoked hot or sweet Spanish paprika (preferably pimentón de la Vera; optional)
Preparation
Frutas Frescas Con Polvo De Chile Cobán Y Cacao Guatemalteco
Place the fruit in a large bowl and toss gently with the lime juice, sugar; and 2 teaspoons of the chile condiment or chile and salt.
Distribute the fruit sticks among shot glasses or other small glasses as if they were breadsticks.
Sprinkle with more of the chile. Garnish with the lime wedges and serve immediately with the remaining chile in a small bowl for people to serve themselves.
Polvo de Chile Cobán y Cacao Guatemalteco
(Guatemalan Chile Cobán and Cacao Condiment)
The chile Cobán, also called by its Maya name ululte, is the quintessential pepper of the Q’eqchi’ (also spelled Kekchi) Maya people who live in the highlands of Alta Verapaz in Guatemala. The chiles Cobán are very hot with a tart undertone and the subtle notes of menthol that I And in some chiltepines. They are gathered and ground to a paste and sold wrapped in corn husks, a preparation called mucul ik, or they are sundried or hung in baskets over a wood Are to gradually dry in the smoke.
Dried and smoked chile Cobán is often sold as chile piquín in Hispanic markets that cater to Central Americans. If you cannot And the smoked version, add the optional teaspoon of a quality hot or sweet smoked paprika, such as pimentón de la Vera, to give the mix a smoky edge.
Sprinkle it over cut fruit or salads or stir it into stews, braises, and soups as a seasoning.
Prepare the dried chiles:
Rinse them in plenty of cold water, drain them well, and spread them out to sit until bone-dry before going further. (If they retain any moisture, they will steam later on, instead of toasting.)
Heat a large cast-iron skillet or comal over medium-high heat. Add the chiles and toast briefly, tossing with tongs, for a few seconds; remove and set aside. Add the cacao nibs and toast until fragrant, about 1 minute. Transfer the cacao nibs to a bowl and let cool.
Combine all the ingredients in a bowl. Working in batches, transfer to an electric spice or coffee mill and grind to a powder Alternatively in a small food processor pulse to grind flnely. Do not continue to process once the mixture is well ground or the cacao will start to melt and become sticky. Transfer the mixture to an airtight container and store in a cool place for up to 3 months.
About this recipe
“Reprinted with permission from Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor by Maricel E. Presilla, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.” Photography credit: Romulo Yanes © 2017
