El Yucateco Red Habanero Hot Sauce Single Serve, 0.17 Ounce, 300 Per Case

Dipping companion: Drizzle over tacos, nachos, or chicken nuggets for a bold spicy kick.
Portion control: One pack per serving keeps heat levels personal and mess-free at any table.
Takeaway ready: Single-serve packs are easy to include with delivery orders or restaurant carryouts.

Who Would Benefit

• Restaurants and food service operators serving spicy Mexican and Latin cuisine
• Catering and delivery businesses that need individual condiment portions for orders
• Event planners and party hosts who want convenient heat options for guests
• Hot sauce fans who enjoy the fiery flavor of authentic red habanero peppers

Product Highlights

• Made with real red habanero peppers, tomato, spices, and seasonings for authentic Yucatan heat
• 0.17 ounce single-serve packs are individually wrapped and easy to distribute
• Zero total fat per serving
• 300 packs per case for bulk food service use
• Convenient format for food delivery, takeout, and on-the-go meals

Yummy Recipes

Habanero Spiced Nachos

Ingredients:

• 10 oz tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup black beans, drained and rinsed
• 1/4 cup sliced jalapeno peppers
• 4 to 6 packs El Yucateco Red Habanero Hot Sauce, to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream

Instructions:

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Spread tortilla chips in an even layer on the baking sheet.
3. Layer shredded cheeses, black beans, and jalapenos evenly over the chips.
4. Bake for 8 to 10 minutes until cheese is melted and bubbly.
5. Remove from oven and drizzle with El Yucateco Red Habanero Hot Sauce, opening individual packs as desired for heat.
6. Garnish with fresh cilantro and a dollop of sour cream. Serve immediately while warm.

Time: 5 minutes prep, 10 minutes cook.

Quick Habanero Chicken Tacos

Ingredients:

• 1 lb boneless skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 2 packs El Yucateco Red Habanero Hot Sauce, plus extra for serving
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomato
• 1/4 cup crumbled queso fresco

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken strips with chili powder and cumin, then add to the skillet.
3. Cook for 5 to 6 minutes per side until chicken reaches a safe internal temperature of 165 degrees Fahrenheit.
4. Remove chicken from the pan and drizzle with 2 packs of El Yucateco Red Habanero Hot Sauce, tossing to coat.
5. Warm tortillas in a dry skillet or microwave.
6. Assemble tacos with chicken, shredded lettuce, diced tomato, and queso fresco.
7. Serve with additional Red Habanero Hot Sauce packs on the side for guests to add more heat as they like.

Time: 5 minutes prep, 12 minutes cook. Safe internal temperature for chicken: 165 degrees Fahrenheit.