El Yucateco Extra Hot Habanero Sauce, 4 Ounce, 12 per case

Taco topping: Drizzle over grilled chicken tacos for an authentic spicy finish.
Rice stir-in: Mix into warm rice for a quick flavor boost at dinner.
Dip enhancer: Swirl into crema or sour cream for a fiery cocktail sauce.
Stir-fry finish: Add at the end of cooking for a burst of habanero heat.

Who Would Benefit

• Home cooks who want a ready-made habanero sauce for everyday cooking
• Taco and Mexican food lovers who want a traditional Mayan hot sauce
• Restaurant and food service operators who need reliable bulk hot sauce supply
• Shoppers who prefer hot sauces without artificial colors

Product Highlights

• Traditional Mayan recipe using real habanero peppers for authentic Yucatan heat
• Made with a blend of habanero peppers, vinegar, tomato, and spices for layered flavor
• No added artificial colors for a clean, natural product
• 4 ounce bottles, 12 per case for cost-effective bulk purchasing
• Each 4 ounce bottle weighs 113.40 grams, convenient for counters and shelves

Yummy Recipes

Habanero Grilled Chicken Tacos

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts
• 3 tablespoons El Yucateco Extra Hot Habanero Sauce
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup crumbled cotija cheese

Instructions:

1. Whisk together the habanero sauce, olive oil, cumin, and salt in a bowl to make the marinade.
2. Place the chicken breasts in the marinade, coat evenly, and let sit for at least 30 minutes.
3. Grill the chicken over medium-high heat for 6 to 7 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit.
4. Let the chicken rest for 5 minutes, then slice into thin strips.
5. Warm the corn tortillas on a dry skillet for about 20 seconds per side.
6. Assemble the tacos with chicken, lettuce, and cotija cheese. Drizzle extra habanero sauce on top to taste.

Time: 30 minutes marinating, 20 minutes cooking. Safe internal temperature for chicken: 165 degrees Fahrenheit.

Spicy Habanero Rice

Ingredients:

• 2 cups long-grain white rice
• 3 cups chicken or vegetable broth
• 2 tablespoons El Yucateco Extra Hot Habanero Sauce
• 1 tablespoon butter or olive oil
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro

Instructions:

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Bring the broth, habanero sauce, butter, and salt to a boil in a medium saucepan.
3. Add the rinsed rice, stir once, cover, and reduce heat to low. Simmer for 18 minutes without lifting the lid.
4. Remove from heat and let stand covered for 5 minutes to steam.
5. Fluff with a fork and stir in the fresh cilantro before serving.

Time: 5 minutes prep, 23 minutes cooking, 5 minutes resting.