El Yucateco Red Chile Habanero Hot Sauce Bulk, 67.63 Fluid Ounce, 2 Per Case

Table dipping: Drizzle over tacos, chips, and fresh vegetables for an instant heat kick.
Cooking spice: Stir a tablespoon into soups, stews, and stir fries to build deep chili flavor.
Barbecue glaze: Blend with barbecue sauce for a smoky spicy glaze on grilled meats.
Marinade base: Mix with lime juice and oil to marinate chicken or pork before cooking.

Who Would Benefit

• Restaurant and cafe kitchens that need bulk hot sauce on hand
• Home cooks who love spicy Mexican and Latin American flavors
• Catering operations serving large groups with bold seasoning options
• Spicy food enthusiasts who enjoy building heat into everyday meals
• Shoppers following kosher or halal dietary guidelines

Product Highlights

• Made with real habanero peppers, tomato, spices, and seasonings
• Kosher certified, gluten free, and halal certified
• 67.63 fluid ounce bulk bottle per pack, sized for frequent use
• 2 bottles per case for cost-effective bulk purchasing
• Versatile as both a table condiment and a cooking ingredient
• Red chile habanero delivers a bold fruity heat with a tomato base

Yummy Recipes

Habanero Hot Sauce Chicken Tacos

Ingredients:

• 1.5 lbs boneless skinless chicken thighs
• 3 tablespoons El Yucateco Red Chile Habanero Hot Sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 8 small corn tortillas
• 1 cup shredded cabbage
• Half cup crumbled cotija cheese

Instructions:

1. Whisk together the hot sauce, olive oil, lime juice, and garlic powder to make the marinade.
2. Coat the chicken thighs in the marinade and let sit for at least 30 minutes at room temperature or up to 4 hours refrigerated.
3. Heat a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4. Let the chicken rest for 5 minutes, then slice into strips.
5. Warm the tortillas and assemble tacos with the chicken, shredded cabbage, and cotija cheese. Serve with extra hot sauce on the side.

Time: 30 minutes prep, 15 minutes cook, 5 minutes rest. Safe internal temperature for chicken: 165 degrees Fahrenheit.

Habanero Tomato Soup with Hot Sauce

Ingredients:

• 2 tablespoons butter
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 28 ounce can crushed tomatoes
• 2 cups vegetable broth
• 3 to 4 tablespoons El Yucateco Red Chile Habanero Hot Sauce
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Melt butter in a large pot over medium heat and cook the onion until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth. Stir in 3 tablespoons of the hot sauce, then taste and add more if you want more heat.
4. Bring the soup to a gentle boil, then reduce heat and simmer for 20 minutes to meld the flavors.
5. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro.

Time: 10 minutes prep, 25 minutes cook.