El Yucateco Habanero & Chiltepin Hot Sauce, 4 Fluid Ounce, 12 Per Case

Spicing up soups: Stir into chicken soup, beef soup, or fish and shellfish stew for a bold fiery lift.
Boosting sushi rice: Mix into yakimeshi or onigiri rice for a smoky spicy depth.
Finishing seafood dishes: Drizzle over grilled or steamed seafood for a punchy habanero kick.
Elevating everyday meals: Add a few dashes to any rice or grain dish for instant heat.

Who Would Benefit

• Home cooks who like bold Mexican and Yucatecan heat in their everyday meals
• Sushi and rice bowl enthusiasts looking for a spicy condiment to mix into their rice
• Seafood lovers who want a fiery finishing sauce for grilled or steamed dishes
• Soup makers who want to add a concentrated kick to chicken, beef, or shellfish broths
• Food service operators and restaurants that need case-quantity hot sauce for their kitchens

Product Highlights

• Craft blend of habanero and chiltepin peppers for authentic Yucatecan heat and flavor
• 4 fluid ounce bottles, practical size for home or restaurant use
• Sold in a 12 package case, ideal for stocking your pantry or kitchen at volume
• From El Yucateco, a well-known brand specializing in authentic Mexican hot sauces
• Versatile enough for soups, rice, sushi, seafood, and more

Yummy Recipes

Spicy Habanero Chicken Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 6 cups chicken broth
• 1 cup frozen corn
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons El Yucateco Habanero & Chiltepin Hot Sauce, or to taste
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Saute the onion until softened, about 5 minutes, then add garlic and cook 1 minute more.
2. Add the chicken pieces and cook until they begin to brown, about 4 minutes.
3. Pour in the chicken broth, add corn, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 minutes.
4. Stir in the El Yucateco Habanero & Chiltepin Hot Sauce. Taste and adjust heat level as desired.
5. Simmer 5 more minutes until chicken is cooked through, reaching a safe internal temperature of 165 degrees Fahrenheit. Garnish with fresh cilantro and serve.

Time: Prep 10 minutes, cook 30 minutes. Safe internal temperature for chicken: 165 degrees Fahrenheit.

Habanero Chili Rice Bowl

Ingredients:

• 1 cup long-grain white rice
• 2 cups water or broth
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1/4 cup diced bell pepper
• 2 tablespoons El Yucateco Habanero & Chiltepin Hot Sauce, or to taste
• 1/4 cup sour cream or crema
• Fresh lime wedges for serving

Instructions:

1. Cook the rice in water or broth according to package directions, about 18 minutes. Fluff with a fork.
2. While the rice cooks, heat oil in a skillet over medium heat. Saute onion and bell pepper until tender, about 5 minutes.
3. When the rice is done, add the sauteed vegetables and El Yucateco Habanero & Chiltepin Hot Sauce. Stir well to combine.
4. Top with a dollop of sour cream and serve with lime wedges on the side.

Time: Prep 5 minutes, cook 20 minutes.