El Yucateco
El Yucateco Black Label Habanero Hot Sauce, 67.63 Fluid Ounce, 2 per case
- 2 per case
- 67.63 fluid ounce
- Condiments
El Yucateco Black Label Habanero Hot Sauce delivers a dark and smoky habanero flavor with a touch of sweetness and a distinct chargrilled note. This medium-heat sauce works as a finishing drizzle, a dipping sauce, or a cooking ingredient that adds depth to meats, bowls, and stews. Each case contains 2 economy-size bottles at 67.63 fl oz each, ideal for stocking high-volume kitchens or keeping a steady supply on hand at home.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 2 per case | |
|---|---|---|
| UPC | 816493010279 | |
| GTIN | 10816493010276 | |
| SKU | 708040 | |
| Category | Condiments |
Product Highlights
- Dark and smoky habanero profile with a touch of sweetness and a chargrilled flavor note
- Medium heat level delivers noticeable spice without overwhelming other ingredients
- 67.63 fl oz (2 liter) economy-size container per unit, 2 containers per case for bulk stocking
- 0 g total fat per serving, versatile for adding to dishes, using as a dip, or drizzling over finished plates
- Part of the El Yucateco habanero sauce lineup, a trusted Mexican hot sauce brand
El Yucateco Black Label Habanero Hot Sauce, 67.63 Fluid Ounce, 2 per case
Grilled meat finish: Drizzle over chargrilled steak or pork for smoky habanero heat and a touch of sweetness.
Bowl topper: Stir into rice bowls, burrito bowls, or nachos for a medium-heat smoky kick.
Dipping sauce: Serve alongside tacos, quesadillas, or fried appetizers for a charred habanero dip.
Cooking enhancer: Blend into marinades, stews, or braises for a dark smoky habanero depth.
Who Would Benefit
- Chef owners and line cooks running high-volume kitchens who need a reliable medium-heat habanero sauce in bulk
- Catering and event catering teams stocking multiple hot sauce flavors for diverse guest preferences
- Taco shop and Mexican restaurant operators building a signature hot sauce lineup
- Home cooks who love dark smoky habanero flavor and want a large economy-size bottle
Yummy Recipes
Smoky Habanero Grilled Chicken Tacos
Ingredients:
- 2 lbs chicken thighs, boneless skinless
- 3 tbsp El Yucateco Black Label Habanero Hot Sauce
- 1 tbsp olive oil
- 1 tsp ground cumin
- 8 small corn tortillas
- 1 cup crumbled queso fresco
- 1 avocado, sliced
- Fresh cilantro, chopped
Instructions:
- Whisk together the El Yucateco Black Label Habanero Hot Sauce, olive oil, and cumin in a bowl.
- Place chicken thighs in a resealable bag or dish and coat with the sauce. Marinate for at least 30 minutes, up to 4 hours in the refrigerator.
- Preheat a grill or grill pan over medium-high heat. Cook chicken for 5 to 6 minutes per side, until the internal temperature reaches 165 deg F.
- Let chicken rest for 5 minutes, then slice into strips.
- Warm tortillas on the grill for 30 seconds per side. Fill with chicken, queso fresco, avocado slices, and cilantro. Drizzle extra El Yucateco sauce on top if desired.
Time: Prep 10 min, marinate 30 min to 4 hours, cook 15 min. Safe internal temperature for chicken: 165 deg F.
Black Label Habanero Shrimp Scampi
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp El Yucateco Black Label Habanero Hot Sauce
- 1 cup dry white wine
- 8 oz linguine
- 2 tbsp fresh lemon juice
- Fresh parsley, chopped
Instructions:
- Cook linguine according to package directions in salted boiling water. Reserve 1 cup pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add the shrimp and cook for 2 minutes per side, until pink and opaque. Internal temperature should reach 120 deg F.
- Stir in the El Yucateco Black Label Habanero Hot Sauce, white wine, and lemon juice. Simmer for 2 minutes.
- Add the cooked linguine and toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick.
- Finish with chopped parsley. Serve immediately.
Time: Prep 10 min, cook 15 min. Safe internal temperature for shrimp: 120 deg F.
