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

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

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:

1. Whisk together the El Yucateco Black Label Habanero Hot Sauce, olive oil, and cumin in a bowl.
2. 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.
3. 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.
4. Let chicken rest for 5 minutes, then slice into strips.
5. 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:

1. Cook linguine according to package directions in salted boiling water. Reserve 1 cup pasta water, then drain.
2. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Add the shrimp and cook for 2 minutes per side, until pink and opaque. Internal temperature should reach 120 deg F.
4. Stir in the El Yucateco Black Label Habanero Hot Sauce, white wine, and lemon juice. Simmer for 2 minutes.
5. Add the cooked linguine and toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick.
6. Finish with chopped parsley. Serve immediately.

Time: Prep 10 min, cook 15 min. Safe internal temperature for shrimp: 120 deg F.