Capella Pedregal in Cabo San Lucas has become the go-to escape for food lovers looking to infuse their palates with creative Baja-Mexican flavors. Just in time for Labor Day, Capella Pedregal’s Executive Chef, Yvan Mucharraz, has prepared a Habanero Salsa recipe that will spice up your holiday picnics and barbeques. Don’t worry, Chef Mucharraz knows that you might need to wash down the heat so he has also included his favorite chili-inspired libation created by mixologist Osvaldo Vazquez – the Guajillo Fizz cocktail.

Nestled on the Pacific Ocean, the resort exhibits a dedicated approach to providing guests individualized culinary experiences that revolve around fresh and local ingredients. New this year, the resort is offering access to the on-site chili garden where guests can hand pick habanero, chipotle, or serrano chiles and even the majestically vibrant guajillo Pedregal farm pepper to be used in meal preparation, cocktails or cooking classes.

For More information visit  www.capellapedregal.com

HABANERO SALSA

INGREDIENTS:

· 1 stalk of Celery

· 2 Avocados (peeled with the seed removed)

· 2 Onions

· ½ lt Grated Parmesan Cheese

· 1 Carrot

· ¼ lt Lime Juice

· 3 Serrano Chiles

· ½ lt Chipotle Chiles

· 10 Habanero Chiles

· 4 Peeled Tomatoes, each cut into quarters

· 12 Basil Leaves

· Salt and Pepper to taste

DIRECTIONS:

PREHEAT OVEN TO 350°F

1. Roughly chop vegetables into 1 inch size chunks.

2. In a large roasting pan, place celery, onions, carrot, Serrano Chile, habanero Chile, and basil leaves and roast in an oven at 350°F until vegetables are brown. Approximately 10 minutes without oil.

3. Place roasted vegetables along with grated parmesan cheese, avocado, peeled tomato, chile chipotle and the lime juice into a blender or food processor and blend until the salsa its thick and well mixed.

4. Add salt and pepper to taste.

GUAJILLO FIZZ

INGREDIENTS:

· 2 Oz Tequila – Casa Dragones Blanco

· 1 Pc Guajillo Pedregal Farm Pepper

· 1 Oz Ginger Syrup

· ¼ Oz Fresh Lemon Juice

· 3 Basil Leaves

· 1 Egg White

· Dash of Pychard`s Bitters

· Dash of homemade Chile Ancho Bitters

DIRECTIONS:

1. Add all ingredients into a boston glass. Muddle and Shake Vigorously and then proceed to strain into a Tumbler Glass with a large ice cube

2. Garnish: Guajillo Pepper, Pychard`s Bitters, allspice