El Yucateco Black Label Reserve Chile Habanero Hot Sauce, 4 Fluid Ounce, 12 Per Case

Grill seasoning: Brush onto meat before or during grilling for smoky heat that complements charred flavors.
Queso booster: Stir into cheese sauces and dips to add depth and a medium kick without overwhelming the base.
Table condiment: Serve alongside tacos, enchiladas, and grilled dishes for a customizable smoky habanero finish.
Marinade base: Mix with oil and lime juice for a quick poultry or seafood marinade that builds layered heat.

Who Would Benefit

• Home cooks who want a medium-heat habanero sauce with a dark smoky profile
• Restaurant and foodservice buyers stocking a well-rounded hot sauce lineup
• Supermarket and convenience store operators looking for a trusted branded hot sauce in bulk
• Queso and dip lovers seeking a flavorful way to elevate cheese-based sides

Product Highlights

• Dark smoky habanero flavor with a medium heat level
• 4 fluid ounce bottle, 12 per case for bulk distribution
• Product of the USA
• Works as a table condiment, cooking ingredient, or marinade base
• Trusted El Yucateco Black Label Reserve brand

Yummy Recipes

Smoky Habanero Grilled Chicken Thighs

Ingredients:

• 8 bone-in chicken thighs, skin-on
• 3 tablespoons El Yucateco Black Label Reserve Chile Habanero Hot Sauce
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Instructions:

1. Whisk together the hot sauce, olive oil, lime juice, minced garlic, cumin, salt, and pepper in a small bowl to make the marinade.
2. Pat the chicken thighs dry and place them in a large resealable bag or dish. Pour the marinade over the chicken and turn to coat evenly. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours.
3. Preheat your grill to medium-high heat, around 375 degrees Fahrenheit.
4. Remove the chicken from the marinade, letting excess drip off. Grill skin-side down for 7 to 8 minutes, flip, and grill another 8 to 10 minutes until the internal temperature reaches 165 degrees Fahrenheit.
5. Drizzle any remaining marinade over the chicken in the last minute of cooking. Let rest 3 minutes before serving.

Time: 30 minutes prep, 15 minutes cook, 4 hours max marinate. Safe internal temperature: 165 degrees Fahrenheit.

Habanero Smoked Queso Fundido

Ingredients:

• 8 ounces shredded Monterey Jack cheese
• 4 ounces shredded Oaxaca or white cheddar cheese
• 2 tablespoons El Yucateco Black Label Reserve Chile Habanero Hot Sauce
• 1 cup diced roasted poblano peppers
• 1/4 cup sour cream
• 1/4 cup sliced green onions for garnish

Instructions:

1. Combine both shredded cheeses in a small saucepan over low heat. Stir frequently until just melted and smooth, about 3 to 4 minutes.
2. Stir in the hot sauce and roasted poblano peppers. Mix in the sour cream until the queso is creamy and uniform.
3. Transfer to a small serving bowl and garnish with sliced green onions. Serve warm with tortilla chips.

Time: 5 minutes prep, 5 minutes cook. No marinate or chill time needed.