Notes —This recipe isn’t final. I’ll be tweaking it to get it closer and closer to the actual Mexicali recipe. (unknown kcal/recipe).

Ingredients

• 1 habanero peppers
• 1 1/3 cup milk, divided (or as needed)
• 2 tbsp butter
• 2 tbp all-purpose flour
• 2 pinch salt
• 1 pinch ground paprika
• 2 tbsp sugar
• 1 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 350˚F. Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
2. Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tbsp milk in the food processor until smooth.
3. Melt butter in a skillet over medium heat until bubbly. Do not let the pan get too hot or else you’ll be coughing up aerosoled pepper. Stir flour into the melted butter and cook until the mixture starts to brown, 2 to 3 minutes.
4. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed.
5. Season with salt, sugar and paprika.
6. Sprinkle cilantro over the sauce to serve.