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

Table condiment: Add a fiery kick to tacos, burritos, and quesadillas right from the bottle.
Dip base: Mix with sour cream or crema for a bold dipping sauce for chips and appetizers.
Marinade enhancer: Stir into meat or seafood marinades for a rich smoky heat before grilling or roasting.
Cooking boost: Splash into salsas, stews, and rice dishes to layer in authentic habanero spice.

Who Would Benefit

• Restaurant, diner, and cafe kitchens stocking hot sauce for service lines and condiment bars
• Home cooks who want a ready-to-use habanero sauce for everyday meals and party dips
• Shoppers with dietary restrictions who need kosher certified, gluten free, and halal certified condiments

Product Highlights

• Made with real habanero peppers, tomato, spices, and seasonings for authentic Yucatan flavor
• 4 fluid ounce bottle size fits easily on tables, shelves, and condiment stations
• Kosher certified, gluten free, and halal certified for inclusive dining
• 12 bottles per case for bulk stocking at restaurants or home pantries
• Ready to eat straight from the bottle with no preparation needed

Yummy Recipes

Habanero Chipotle Queso Dip

Ingredients:

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 ounces sour cream
• 2 to 3 tablespoons El Yucateco Red Chile Habanero Hot Sauce
• 1 tablespoon milk

Instructions:

1. Combine the cheddar, Monterey Jack, sour cream, hot sauce, and milk in a microwave-safe bowl.
2. Microwave on high for 60 seconds, stir well, then microwave another 45 seconds until smooth and bubbly.
3. Serve warm with tortilla chips or fresh vegetable sticks.

Time: 5 minutes prep, 2 minutes cook.

Habanero Lime Shrimp Skewers

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons El Yucateco Red Chile Habanero Hot Sauce
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Whisk together the hot sauce, olive oil, lime juice, garlic, salt, and pepper in a bowl.
2. Add the shrimp and toss to coat. Marinate for 15 to 20 minutes in the refrigerator.
3. Thread shrimp onto skewers and grill over medium-high heat for 2 to 3 minutes per side, until the internal temperature reaches 145 degrees Fahrenheit.

Time: 20 minutes prep including marinate, 6 minutes cook. Safe internal temperature for shrimp: 145 degrees Fahrenheit.