El Yucateco Caribbean Chile Habanero Hot Sauce, 4 Fluid Ounce, 12 Per Case

Daily meals: Drizzle over tacos, eggs, or grilled meats for a bright medium-heat kick.
Cooking ingredient: Stir into marinades and stews to build tangy pepper-forward depth.
Table condiment: Serve on the side for diners who prefer moderate heat with a hint of sweetness.
Barbecue finish: Brush onto ribs or pulled pork near the end of cooking for a sweet tangy glaze.

Who Would Benefit

• Home cooks who want a reliable medium-heat hot sauce for everyday meals
• Restaurants and foodservice kitchens that need bulk hot sauce for menus
• Barbecue enthusiasts looking for a tangy glaze or finishing sauce
• Shoppers who prefer hot sauce without artificial coloring or dyes
• Resellers stocking condiment cases for retail or distribution

Product Highlights

• Medium heat with a slightly sweet, tangy profile from yellow habanero peppers and carrots
• No artificial coloring; vibrant color comes from real ingredients
• 4 fl oz bottles, 12 per case for foodservice or bulk home use
• Ready to use straight from the bottle as a condiment, marinade, or cooking ingredient
• Preserved with sodium benzoate and potassium sorbate for shelf stability

Yummy Recipes

Habanero Habanero Chicken Tacos

Ingredients:

• 1 lb boneless skinless chicken thighs
• 2 tbsp El Yucateco Caribbean Habanero Hot Sauce
• 1 tbsp olive oil
• 8 small flour tortillas
• 1/2 cup shredded cabbage
• 1/4 cup sour cream
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions:

1. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 5 to 6 minutes per side until the internal temperature reaches 165 F.
2. Remove chicken and let rest for 5 minutes, then slice thinly.
3. Warm tortillas in a dry skillet or directly over a gas flame.
4. Assemble tacos with sliced chicken, cabbage, and a generous drizzle of El Yucateco Caribbean Habanero Hot Sauce.
5. Top with a dollop of sour cream and serve with lime wedges on the side.

Time: Prep 10 minutes, cook 20 minutes. Safe internal temperature for chicken: 165 F.

Habanero Glazed Pulled Pork

Ingredients:

• 3 lb pork shoulder
• 1/4 cup El Yucateco Caribbean Habanero Hot Sauce
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 300 F. Rub the pork shoulder with smoked paprika, garlic powder, salt, and pepper.
2. Place pork in a covered roasting pan and slow cook for 4 to 5 hours until the internal temperature reaches 195 F and the meat shreds easily.
3. Shred the pork with two forks. Mix the hot sauce, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
4. Stir the glaze into the shredded pork and serve on brioche buns.

Time: Prep 10 minutes, cook 4 to 5 hours. Safe internal temperature for pulled pork: 195 F for shredding.