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

Marinating meat: Brush onto chicken or pork before grilling for a bold habanero heat.
Finishing tacos: Drizzle over al pastor or fish tacos for a fresh spicy kick.
Stirring into soups: Add a spoonful to chili or pozole for layered depth and heat.
Dipping sauce: Mix with lime juice and cilantro for a vibrant salsa verde style dip.

Who Would Benefit

• Home cooks who want a versatile medium-hot sauce for everyday cooking and finishing
• Taco and grill enthusiasts looking for a green habanero heat that complements rather than overwhelms
• Restaurants and food service operations that serve Mexican or fusion cuisine
• Cafes and hot sauce bars offering a curated selection of regional hot sauces

Product Highlights

• Made with green habanero peppers, garlic, and a fine blend of spices
• Delivers a homey and fresh flavor profile with approachable heat
• 4 fluid ounce bottles, conveniently sized for home use or sampling
• 12 bottles per case for bulk stocking and resale
• El Yucateco brand, known for authentic Yucatan-style hot sauces

Yummy Recipes

Habanero Grilled Chicken with Green Sauce

Ingredients:

• 4 bone-in chicken breasts
• 1/4 cup El Yucateco Green Chile Habanero Hot Sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cilantro, chopped, for garnish
• 1 lime, cut into wedges

Instructions:

1. Whisk together the El Yucateco Green Chile Habanero Hot Sauce, olive oil, garlic powder, salt, and pepper in a small bowl to make a marinade.
2. Place chicken breasts in a ziplock bag and pour the marinade over them. Massage to coat evenly. Refrigerate for at least 30 minutes, up to 4 hours.
3. Preheat the grill to medium-high heat. Remove chicken from the bag and grill for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4. Transfer to a platter, garnish with chopped cilantro, and serve with lime wedges.

Time: 30 minutes prep, 15 minutes grill time. Safe internal temperature for chicken: 165 degrees Fahrenheit.

Quick Green Chile Fish Tacos

Ingredients:

• 1 pound white fish fillets, such as tilapia or cod
• 2 tablespoons El Yucateco Green Chile Habanero Hot Sauce
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 8 small corn tortillas
• 1/2 cup shredded cabbage
• 1/4 cup pico de gallo
• Fresh cilantro, for garnish

Instructions:

1. Combine the El Yucateco Green Chile Habanero Hot Sauce and lime juice in a bowl. Toss the fish fillets in the mixture and let sit for 10 minutes.
2. Heat the vegetable oil in a large skillet over medium-high heat. Cook the fish for 3 to 4 minutes per side, until flaky and cooked through.
3. Flake the fish into chunks with a fork. Warm the corn tortillas on a dry skillet or directly over a gas flame.
4. Assemble each taco with cabbage, pico de gallo, and the fish. Drizzle with extra hot sauce and garnish with cilantro.

Time: 10 minutes prep, 10 minutes cook time. Safe internal temperature for fish: 145 degrees Fahrenheit.