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X-cat-ik are pale yellow chiles with an undulating cone shape. They are long, up to 4 inches (11 cm) but thin, no more than 1 inch (2 to 3 cm) at their widest part.
They are often charred before use, and then included in a dish whole without peeling or slicing. They are particularly used in seafood and sea fish dishes, and in poultry stews. Sometimes they are roasted and then slightly pickled in bitter orange juice or vinegar.
They're part of a group of chiles that Mexicans think of as Güero Chiles. Mexicans consider X-cat-ik Chiles to be moderately to very hot; non-Mexicans class them as just plain hot.
History
Native to Yucatán Peninsula.
Language Notes
In Mayan, the name means "blonde".
Other entries for Chile Peppers
Anaheim Chile Peppers, Ancho Chile Peppers, Cascabel Peppers, Cayenne Peppers, Chilhuacle Chiles, Chipotle Chiles, Green Chile Peppers, Güero Chiles, Habanero Chile Peppers, Jalapeno Peppers, Lombok, Malagueta Chile Peppers, Mulato Chile Peppers, New Mexico Chile Peppers, Pasilla Chile Peppers, Purira Chile Peppers, Red Chile, Rocotillo Chiles, Rocoto Peppers, Scotch Bonnet Chiles, Scoville Units, Serrano Peppers, Shishito Chiles, Smoked Chiles, X-cat-ik Chiles, Yellow Chiles
Other entries for Peppers
Peppadew Peppers, Sweet Peppers
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Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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