El Yucateco Green Chile Habanero Hot Sauce, 5 Gram, 300 Per Case

Dip and topping: Drizzle over tacos, burritos, nachos, or grilled meats for authentic heat and flavor.
Condiment lineup: Stock single-serve packs on restaurant counters, delivery orders, and takeout trays.
Flavor enhancer: Stir into marinades, salsas, and rice dishes to build complex green habanero heat.
Quick snack boost: Add a pack of sauce to chips, quesadillas, or pupusas for instant Mexican flair.

Who Would Benefit

• Restaurant and cafe operators stocking condiment lineups
• Delivery and takeout service providers needing single-serve packs
• Food truck owners serving Mexican or Latin cuisine
• Event caterers who want portion-controlled hot sauce servings
• Home cooks who enjoy green habanero heat in everyday dishes

Product Highlights

• Made with fresh green habanero peppers, garlic, and select spices for authentic Mexican flavor
• Convenient 5 gram single-serve packs for individual portions and easy distribution
• 0 grams total fat and 0 milligrams cholesterol per serving
• Ready to eat; use as a flavor enhancer for dips, toppings, or cooking
• 300 packs per bulk case for high-volume foodservice needs
• Store in a cool, dry place away from direct sunlight and extreme heat

Yummy Recipes

Green Habanero Chicken Tacos

Ingredients:

• 1 pound boneless skinless chicken breast, sliced thin
• 2 tablespoons El Yucateco Green Chile Habanero Hot Sauce (about 4 single-serve packs)
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled cotija cheese

Instructions:

1. Mix the hot sauce, lime juice, and garlic powder together in a bowl. Add the sliced chicken and toss to coat. Let marinate for 10 minutes.
2. Heat a skillet over medium-high heat with a thin layer of oil. Cook the chicken for 3 to 4 minutes per side until the internal temperature reaches 165 degrees F.
3. Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
4. Assemble the tacos with chicken, cabbage, cilantro, and cotija cheese. Serve with additional single-serve packs on the side for extra heat.

Time: 10 minutes prep, 10 minutes cook. Safe internal temperature for chicken: 165 degrees F.

Spicy Habanero Shrimp Rice Bowls

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons El Yucateco Green Chile Habanero Hot Sauce (about 6 single-serve packs)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups cooked white rice
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• Fresh lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the minced garlic and saute for 30 seconds until fragrant.
2. Add the shrimp and cook for 1 to 2 minutes per side. Pour in the hot sauce and toss to coat. Cook until the shrimp are pink and opaque, about 2 more minutes. Safe internal temperature for shrimp: 145 degrees F.
3. Divide the cooked rice between bowls. Top with the saucy shrimp, black beans, and corn.
4. Squeeze fresh lime over the bowls and serve immediately.

Time: 5 minutes prep, 10 minutes cook. Safe internal temperature for shrimp: 145 degrees F.