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Melinda's® Original
XXX Chipotle
Hot Pepper Sauce Melindas Original XXX Chipotle Habanero Hot Pepper Sauce
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$2.23 Melindas Original XXX Chipotle Habanero Hot Pepper Sauce
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$3.89 Melindas Original XXX Chipotle Habanero Hot Pepper Sauce
Melindas Original XXX Chipotle Habanero Hot Pepper Sauce

Melinda's original habanero pepper sauces are world renowned for their exceptional balance of heat and flavor. Melinda's Chipotle Sauce continues this tradition by using freshly chopped ingredients, aromatic herbs and spices. Melinda's uses the freshest all natural ingredients blended perfectly with Mother Nature's hottest pepper - the habanero. The result is a Chipotle sauce with a rich smokey flavor and an extra dose of heat from the Habaneros. Try it as a marinade or BBQ sauce or put it on tacos, sandwiches, nachos, chili or dip a chip right in.

5 FL OZ. (148 ML)

Recipes: Melindas Hot Sauce Recipe
Acorn Squash and Corn Stew with Chipotle Dave DeWitt's Pick
Chipotle-Corn Stuffed Poblano ChilesDave DeWitt's Pick
Guacamole with Chipotle Dave DeWitt's PickSmoky Mayonnaise Dave DeWitt's Pick
Southwest Cream of Corn Soup with Chipotle Dave DeWitt's Pick
Melinda's® Beef Chipotle

Ingredients: Ingredients
Chipotle peppers, choice red habanero peppers, carrots, onions, garlic, key lime juice, vinegar and salt
Produced in Costa Rica

Nutrition Facts: Nutrition Facts
Serving size: 1 tsp (5 ml), Servings: 30, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sodium 40mg (2% DV), Total carb 1g (0% DV), Sugars 1g, Protein 0g, Vitamin A (2% DV), Vitamin C (4% DV).
Percent Daily Value (DV) are based on 2000 calorie diet.

Acorn Squash and Corn Stew with Chipotle Nutrition Facts
There’s a lot of rich, smoky flavors here for such a simple recipe. To prepare the acorn squash, cut them in half, remove the seeds and add 1 teaspoon bacon grease or butter to each half and bake the squash at 350 degrees for 1 1/4 hours.

1 tablespoon peanut oil
1 medium onion, chopped
1 tablespoon minced onion
4 cups tomato sauce
1/4 cup Melinda’s Chipotle Hot Sauce
1 tablespoon salt
2 cups corn kernels cut from cobs
3 cups baked, soft acorn squash (about 2 medium squashes)
1/2 cup terriyaki sauce
3 cups water
3 cups chicken stock
1 teaspoon ground cinnamon
1/2 teaspoon bay leaf
1/2 teaspoon vanilla
1 cup freshly squeezed orange juice
1 tablespoon sugar
1 tablespoon raw honey
1 1/2 tablespoons freshly squeezed lime juice
Garlic croutons for garnish

Heat the oil in a pot and add the onion and garlic. Saute until the onion is soft, about 5 minutes, then add the tomato sauce, chipotle hot sauce, salt, and corn kernels and cook, uncovered, over medium heat for 15 minutes.

Add the squash, terriyaki sauce, water, chicken stock, cinnamon, bay leaf, and vanilla and cook, uncovered, for 20 minutes.

Combine the orange juice, sugar, honey, and lime juice in a bowl and add it to the stew. Heat for 5 minutes.

Serve sprinkled with garlic croutons.

Yield: 8 servings


Chipotle-Corn Stuffed Poblano Chiles Nutrition Facts
Here’s a classic vegetarian dish from the American Southwest that includes two chile flavors, plus two other native favorites, corn and pecans.

2 eggs
1 1/2 cups cooked corn
1/2 cup chopped pecans
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup Melinda’s Chipotle Hot Sauce
Salt and pepper to taste
6 poblano chiles, roasted, peeled, seeds and stems removed, and halved
Chopped fresh cilanto for garnish

Preheat the oven to 375 degrees. Beat the eggs in a bowl for about 4 minutes, then stir in the remaining ingredients except the poblanos.
Place the poblano halves in a greased baking dish. Place about 1/4 cup of the corn mixure in each half. Cover and bake for 25 minutes. Garnish with the cilantro.

Yield: 6 servings


Guacamole with Chipotle Nutrition Facts
Everyone’s tried the usual guacamole dip, but not everyone has experienced it smoky-style, as in this recipe. Traditionally, it is served with tortilla chips, but other chips work equally well, including out favorite, plantain chips. Serve within 3 hours of making.

2 ripe avocados, peeled and pitted
1 small white onion, minced
1 tomato, minced
1 tablespoon lime or lemon juice
1 tablespoon Melinda’s Chipotle Hot Sauce (or more to taste)
Salt to taste

Combine all ingredients in a bowl and mix well. Cover and serve chilled.

Yield: 4 servings


Smoky Mayonnaise Nutrition Facts
Use this interesting variation on mayonnaise whenever the bland kind is called for. Also use this as a topping for cold, cooked shrimp and hard-boiled eggs or as a dip for raw vegetables.

1 tablespoon Melinda’s® Chipotle Sauce (or more to taste)
1/2 cup prepared mayonnaise
1/2 cup sour cream
1/4 teaspoon dried cilantro flakes

Combine all the ingredients in a bowl and mix well.

Yield: 1 cup
Heat Scale: Medium


Southwest Cream of Corn Soup with Chipotle Nutrition Facts
This well-received classic is dramatically enhanced by floating large garlic croutons and a sprinkling of Parmesan cheese on top. It’s great with any traditional Mexican or Southwestern fare, such as enchiladas or chiles rellenos.
1 1/2 quarts water
2 tablespoons salt
6 ears fresh sweet corn, kernels cut off
1/4 cup Melinda’s Chipotle Hot Sauce
1 large bell pepper, seeds removed, chopped fine
1 large red bell pepper, seeded and chopped fine
1 medium red onion, chopped fine
1/4 cup red wine vinegar
1/4 cup dry red wine
3 ripe tomatoes, peeled, seeded, and chopped fine
1/2 bunch scallions, top 2 inches of greens removed, cut into 1/4-inch pieces
1/2 tablespoon minced garlic
1 tablespoon minced parsley
2 tablespoons New Mexican red chile powder (Chimayó preferred)
1 medium red onion, chopped fine
1/4 cup red wine vinegar
1/4 cup dry red wine
1 1/2 tablespoons sugar
1/2 cup shredded carrots
5 cups white sauce (see Joy of Cooking for recipe)
Chopped cilantro for garnish

In a stock pot, combine the water, salt, corn, hot sauce, bell pepper, onion, vinegar, wine, tomatoes, scallions, garlic, parsley, and chile powder and bring to a boil. Boil uncovered for 10 minutes, stirring occasionally. Reduce the heat to low and simmer for 5 minutes.

In a bowl, combine the red onion, wine vinegar, and red wine and let stand for 20 minutes.
In another bowl, combine the sugar, carrots, and white sauce. When the onions are finished marinating, remove them and 2 tablespoons of marinade and add them to the white sauce.

Add the white sauce/onion mixture to the simmering stock pot and blending with a whisk, cook for 5 minutes. Serve immediately or hold warm in a double boiler. Serve garnished with the cilantro.

Yield: 8 to 10 servings


Melinda's® Beef Chipotle Melindas Hot Sauce Recipe
1 1/2 lbs sirloin or tenderloin steak cut into 1-inch cubes
3 tablespoons olive oil
1 onion, cut into thin slices
3 cloves garlic, minced
1/4 teaspoon Melinda’s Pure Ground Habanero Peppers
1/2 teaspoon salt
2 tablespoons water
3 tablespoons Melinda’s Chipotle Sauce

In a deep frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook. Stir constantly for 1 minute. Meanwhile, in a small bowl, combine the Melinda’s Pure Ground Habanero Peppers, salt, and water. Add this mixture to the pan and cook, stirring, for 1 minute. Add the meat to the pan and cook. Stir for 3 minutes. Pour in the Melinda’s Chipotle Sauce. Cook to your desired taste: rare, medium, or well done.

Makes 4 Servings. 1 carb per serving.



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