El Yucateco Green Chile Habanero Hot Sauce, 8 Fluid Ounce, 12 per case

Spicy topping: Drizzle over tacos, burritos, or enchiladas for a fresh habanero kick.
Sauce base: Stir into marinades for chicken or pork before grilling or roasting.
Finishing touch: Add a splash to soups, stews, or rice to boost flavor and heat.
Dipping sauce: Mix with lime juice and cilantro for a zesty dip for chips and seafood.

Who Would Benefit

• Home cooks who want authentic Mexican heat in everyday meals
• Restaurant and catering kitchens stocking condiment cases
• Shoppers following gluten-free, halal, or kosher diets
• Food service buyers equipping supermarkets, hypermarkets, or retail stores

Product Highlights

• 9,000 Scoville units of fresh green habanero heat
• Blended with garlic and fine spices for a complex, bright flavor
• Gluten-free, halal certified, and kosher certified
• Zero grams of total fat per bottle
• 8 fluid ounce bottles, 12 per case for bulk stocking
• Made in Mexico with classic El Yucateco recipes

Yummy Recipes

Green Habanero Grilled Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons El Yucateco Green Chile Habanero Hot Sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Whisk together the hot sauce, olive oil, lime juice, cumin, salt, and pepper in a bowl.
2. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes, up to 4 hours.
3. Grill the chicken over medium-high heat for 6 to 7 minutes per side, until the internal temperature reaches 165°F.
4. Let rest 5 minutes before slicing and serving with extra hot sauce on the side.

Time: 10 minutes prep, 14 minutes cook, 30 minutes marinate, 5 minutes rest. Safe internal temperature: 165°F.

Habanero Lime Shrimp Tacos

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons El Yucateco Green Chile Habanero Hot Sauce
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 2 tablespoons chopped cilantro
• 1 avocado, sliced

Instructions:

1. Combine the hot sauce, lime juice, and olive oil in a bowl. Toss the shrimp in the mixture and let marinate for 15 minutes.
2. Heat a skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side until pink and opaque.
3. Warm the tortillas in a dry skillet for 20 seconds each side.
4. Assemble tacos with shrimp, cabbage, cilantro, and sliced avocado. Drizzle with extra hot sauce if desired.

Time: 10 minutes prep, 6 minutes cook, 15 minutes marinate. Safe internal temperature: 145°F for shrimp.

Green Habanero Black Bean Soup

Ingredients:

• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with green chiles
• 2 tablespoons El Yucateco Green Chile Habanero Hot Sauce, plus more for serving
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Saute the onion until soft, about 5 minutes.
2. Add garlic and cumin, cook 1 minute until fragrant.
3. Stir in the black beans, diced tomatoes, vegetable broth, and 2 tablespoons of the hot sauce. Bring to a boil.
4. Reduce heat and simmer for 20 minutes. Season with salt and pepper. Serve with extra hot sauce, sour cream, and lime wedges.

Time: 10 minutes prep, 25 minutes cook.