Melinda's is the original habanero pepper sauce
and is world renowned for its exceptional balance
of heat and flavor. Melinda's Amarillo is a hot
mustard pepper sauce offering a classic West
Indies taste that adds flavorful heat to your food.
The mustard-base harmonizes with sandwiches,
burgers and hot dogs with precise clarity. Try it in
potato salad or as a salad dressing. Add some
honey and make a delicious sweet-hot dip for
eggrolls or a great basting sauce. Add it to your
B.B.Q sauce, its most perfect use.

Naturally hot, vegetable base

5 FL OZ. (148 ML)

Recipes:
Hot Honey Mustard Wings
Tex-Mex Slaw
Amarillo Chicken Barbecue
Grilled Lobster with Melinda's® Amarillo Sauce
Melinda’s® Amarillo Smoked Sausage Po'Boys
Melinda’s® Coconut Beer Shrimp with Amarillo
Melinda’s® Crazy Beans
Melinda’s® Slow Cooker Chicken Wings

Ingredients:
Fresh onions, habanero peppers, food starch, mustard, sugar, salt, vinegar, flour, tumeric
Produced in Costa Rica

Nutrition Facts:
Serving size: 5g, Servings: 28, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sodium 150mg (4% DV), Total carb 0g (0% DV), Sugars 0g, Protein 0g, Vitamin A (8% DV), Vitamin C (8% DV).
Percent Daily Value (DV) are based on 2000 calorie diet.

Hot Honey Mustard Wings
Here is a spicy tropical recipe for wings; the taste is a delicious blend of mustard and honey.

2 pounds chicken wings
Vegetable oil for deep frying
2 tablespoons Melinda’s Amarillo Hot Mustard Pepper Sauce
1/4 cup honey
1/3 cup brown sugar
Lettuce leaves (garnish)
1 carrot, grated (garnish)

Remove the wing tips and discard. Deep fry the chicken wings in the vegetable oil until they are golden brown, then keep the wings warm. Meanwhile, combine the Melinda’s Amarillo Hot Mustard Pepper Sauce, honey, and brown sugar in saucepan large enough to hold all the wings, and heat the mixture until bubbly. Spread the lettuce leaves on a serving plate and sprinkle with grated carrot. Add the wings to the saucepan, and mix until the wings are completely coated with the sauce. Place the wings on top of the lettuce and serve hot as an appetizer.

Yield: 4 servings

Tex-Mex Slaw
This is a great change from the usual mayonnaise-laden slaws.

1 large head of cabbage, thinly sliced
2 medium Spanish onions, thinly sliced
1 red bell pepper
1 cup sugar
1 cup vinegar
1 cup canola oil
2 tablespoons sugar
2 tablespoons Melinda’s Amarillo Hot Mustard Pepper Sauce
Salt to taste

Mix the cabbage, onions, pepper, and 1 cup of sugar in a large bowl and set aside. Place the remaining ingredients in a saucepan and bring them to a boil. Remove the pan from the heat and pour the mixture over the cabbage mixture. Toss to blend the flavors. Chill. Refrigerate in airtight container. The slaw may be kept for several weeks and improves with age.

Yield: 10 servings

Amarillo Chicken Barbecue
1/2 cup Melinda’s Amarillo
3 tablespoons vinegar
4 teaspoons Worcestershire sauce
1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
4 chicken legs (thigh-drumstick piece) or 4 each drumsticks and thighs (about 3 lb. total) or 4 chicken breast halves (about 2 lb. total)
2 tablespoons light-flavored molasses.

1. If desired, remove skin from chicken. Place chicken in a plastic bag in a shallow dish; set aside.

2. For marinade, stir together Melinda’s Amarillo, vinegar, Worcestershire sauce, and thyme. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

3. Drain chicken, reserving marinade. Set aside 1/3 cup of the marinade for sauce.

4. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan (see tip, below). Place the chicken pieces, bone side down, on the grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with marinade up to the last 5 minutes of grilling.

5. Meanwhile, for sauce, in a small saucepan combine 1/3 cup reserved marinade and the molasses. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.

Grilled Lobster with Melinda's® Amarillo Sauce
1 pound (4 sticks) unsalted butter, melted
1⁄2 cup Melinda’s Amarillo Sauce
1⁄4 cup chopped fresh Italian parsley
1⁄4 teaspoon Melinda’s hot sauce
Juice of 2 lemons
Eight 1-pound lobsters, split and cleaned

Combine the butter, Amarillo Sauce, parsley, Melinda’s Hot Sauce, and lemon juice in a medium bowl. Turn the lobsters over and brush the cavities and tail meat with the butter mixture. Place the lobsters on a hot grill, cavity sides down, and cook for 2 to 3 minutes on high heat. Turn the lobsters right-side up, brush again with the butter sauce, and move them to the cooler edges of the grill. Cook for 5 to 6 minutes. Serve with the remaining warm butter mixture.

Serves 8.

Melinda's® Amarillo Smoked Sausage
Po Boys with Sweet Pepper and Mango Mayonnaise
4 links of smoked sausage (6-10 inches)
1/2 cup of Melinda’s® Amarillo
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 purple onion
1/4 cup of olive oil
1 loaf of French bread
Mango mayonnaise:
3 heaping tablespoons of mayonnaise
2 tablespoons of Melinda’s® Mango
Wisk together well.

DIRECTIONS:
Cut peppers in quarters, take out core and seeds. Cut onion in thick rings for the grill.

Light grill to high heat. Using a basting brush put a light coating of oil on peppers and onions and place on grill. Put links on and baste with Melinda’s® Amarillo frequently. Be sure not to leave peppers on grill to long, you want them seared and cooked but not too soft. Remove peppers and slice into strips, allow onion to cook longer than peppers. Remove onions and slice into strips.

Incorporate peppers and onions with a tablespoon of butter in a sauté pan for 2 minutes over med-high heat. Warm French bread and cut into 6 to 8 inch sections for Po' Boy sandwiches. Put Mango Mayonnaise on bread and put sausage and peppers in to finish off this masterpiece of a Po' Boy.

Yield: 4 servings

Melinda’s® Coconut Beer Shrimp
with Amarillo Honey-Mustard Dipping Sauce

1 1/2 teaspoons sweet paprika
1 1/2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoons garlic powder
1 3/4 teaspoons onion powder
1 3/4 teaspoons dried oregano, crumbled
1 3/4 teaspoons dried thyme, crumbled
1 tablespoon cayenne pepper
1 12- ounce bottle beer
1 3/4 cups flour
1 tablespoon baking soda
50 medium- size shrimp (about 2 pounds), peeled and deveined (leave on tails)
3 cups shredded unsweetened coconut (about 6 ounces)
oil for deep frying
lettuce leaves, for garnish
Hot red pepper sauce, for garnish
Amarillo Honey-Mustard Dipping Sauce:
1 5oz. bottle Melinda’s® Amarillo (1/2 cup)
3/4 cup of honey
1 teaspoon of cornstarch (optional)

Mix Melinda’s® Amarillo and honey together well. Sift in cornstarch gradually while stirring sauce.

DIRECTIONS: Thoroughly combine the paprika, black pepper, salt, garlic powder, onion powder, oregano, thyme, and cayenne pepper in a small bowl. In a large bowl, combine the beer, flour, and baking soda and mix well with a wire whisk. The batter should have the consistency of pancake batter. Stir in the spice mixture, using a wire whisk. Spread the coconut out on a plate. Dip each shrimp into the batter, shake off any excess, then roll in the coconut to cover. Press the shrimp in the palm of your hand to make the coconut flakes stick. In a deep fryer or large saucepan, heat the oil to 350 F. Drop the shrimp, 6 at a time, into the hot oil and fry until golden brown, about 1 minute. Drain on paper towels and serve on a bed of fresh lettuce. Top with hot red pepper sauce if you like.

YIeld: 10 servings

Melinda's®
Crazy Beans
2 med. onions, chopped
1 can (about 16 oz.) each green beans, wax beans & lima beans, drained
1 can (about 16 oz.) kidney beans, with liquid
1 can (about 16 oz.) pork & beans
1 (10 3/4 oz.) can tomato soup, undiluted
1 (6 oz.) can tomato paste
2 tbsp. Melinda’s Amarillo Sauce
3/4 c. brown sugar

Preheat oven to 350 degrees. Cook sausage in frying pan, breaking up meat with a spoon. Cook thoroughly and drain. Combine all remaining ingredients in a slow cooker. Stir in sausage. Cover and bake 1 1/2 hours in oven or 4 to 6 hours in slow cooker.

Melinda's®
Slow Cooker
Chicken Wings
5 lb. chicken wings
2 c. brown sugar
1 c. Melinda’s Amarillo Sauce
4 tbsp. soy sauce

Cut each wing into 3 pieces - throw away the tip. Brown in skillet until golden brown and put in slow cooker (on low).

Mix brown sugar, Melinda’s and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-8 hours.