The Habanero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeno measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda's blends fresh carrots, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda's vegetable base allows you to spice your food without drowning out the original flavor.

Naturally hot, vegetable base

5 FL OZ. (148 ML)

Recipes:
Aztec Grilled Pork Kabobs
Spicy Coconut Rice
Melinda's® Roast Chicken
Jerk Marinade
Melinda’s® Tomatillo, Mango & Pineapple Salsa
Melinda’s® Bold Buffalo Wings
Melinda's® Red Beans & Rice
Melinda’s® Spicy Black Bean Soup
Melinda’s® Spanish Breakfast Burritos
Melinda’s® Shrimp Creola
Melinda’s® Crawfish Etoufee
Melinda’s® Pasta del Fuego
Shrimp Uggie

Ingredients:
Choice red habanero peppers, fresh carrots, onions, lime juice, vinegar, garlic, and salt
Produced in Costa Rica

Nutrition Facts:
Serving size: 5g, Servings: 28, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sodium 55mg (2% DV), Total carb 0g (0% DV), Sugars 0g, Protein 0g, Vitamin A (6% DV), Vitamin C (4% DV).
Percent Daily Value (DV) are based on 2000 calorie diet.

Aztec Grilled Pork Kebabs
This recipe combines pork and pineapple but just about any combination of fruits will taste great. Serve the kebabs over rice with a fruit salad on the side.

2 cups pineapple juice
1 small onion, chopped
1/4 cup Melinda’s Habanero Extra Hot Sauce
1 teaspoon dried oregano
1 tablespoon lime juice
1 teaspoon soy sauce
1/4 teaspoon ground cinnamon
1 pound boneless pork tenderloin, cut in 1 1/4-inch cubes
1 cup pineapple wedges
1 red or green bell pepper, seeds and stem removed, cut into 1-inch pieces
1 zucchini, cut in 1-inch pieces
2 teaspoons cornstarch mixed in 2 tablespoons water
1/4 cup raisins
Vegetable oil

Combine the pineapple juice, onion, hot sauce, oregano, lime juice, soy sauce, and cinnamon in a bowl. Toss the pork in one half of the marinade and marinate for 2 hours in the refrigerator.

Thread the pork cubes, pineapple, bell pepper, and zucchini on skewers.

Bring the remaining marinade to a boil in a saucepan, reduce the heat and stir in the cornstarch. Add the raisins and simmer until the sauce thickens.

Brush the skewers with oil and grill until the meat is done and the vegetables are still crisp, about 8 minutes.

Serve on a bed of rice with the cooked marinade drizzled over the meat and any additional served on the side.

Yield: 4 to 6 servings

Spicy Coconut Rice
Coconut adds a wonderful flavor to this habanero-flavored rice.

1 teaspoon Melinda’s® Extra Hot Sauce (or more to taste)
1 cup grated fresh coconut
2 tablespoons butter or margarine
1 small onion, chopped fine
1 cup white rice
1 cup coconut water (from the coconut–optional)
1 cup chicken broth

Saute the hot sauce and coconut in the butter in a sauce pan for a couple of minutes or until the coconut starts to brown. Add the onion and saute until the onion is soft.

Stir in the rice to the mixture and continue to saute until the rice turns opaque.

Combine the coconut water with the broth in another sauce pan. Bring to a boil and add the rice mixture.

Bring the liquid back to a boil and immediately reduce the heat to simmer. Cover the pan and cook 20 to 25 minutes or until the liquid is absorbed and the rice is tender.

Yield: 4 to 6 servings

Melinda's® Roast Chicken
This chicken features a Barbados blend of herbs and spices. There are as many variations on the blends as there are cooks. The spice mixture can also be used a marinade.

2 teaspoons Melinda’s® Extra Hot Sauce
6 green onions, chopped, including the greens
3 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh garlic
1/2 teaspoon ground cloves
1/4 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 tablespoons lime juice
2 tablespoons vegetable oil
1 3 to 4-pound roasting chicken
Melted butter or margarine

Place all the ingredients except the chicken and butter in a blender or food processor and puree to a paste, adding more oil if necessary.
Carefully separate the skin from the chicken and spread the paste between the skin and the meat. Allow the chicken to marinate for a couple of hours in the refrigerator.

Preheat the oven to 450 degrees F.

Place the chicken on a rack in a roasting pan, brush with the butter, place in the oven and immediately reduce the heat to 350 degrees F.

Roast the chicken for about 1 1/2 hours or until done, basting occasionally with the pan juices. Allow to sit for 5 minutes before carving.

Yield: 4 to 6 servings

Jerk Marinade
A marinade is easier to use than a paste, and if you are grilling your jerk meats, the marinade can also be used as a basting sauce.

1/4 cup Melinda’s® Steak Sauce
2 teaspoons Melinda’s® Extra Hot Sauce
1/4 cup finely chopped onion
6 green onions, chopped
1/4 cup red wine vinegar
1/3 cup vegetable oil
2 tablespoons dark rum
1 tablespoon brown sugar
1 tablespoon finely minced fresh thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Combine all the ingredients in a bowl and let sit for an hour to blend the flavors. Puree in a blender.

Yield: 2 cups

Melinda’s® Tomatillo, Mango & Pineapple Salsa
5 tablespoons Melinda's® Extra Hot Sauce
3/4 lb. tomatillos chopped
1/2 cup pineapple juice
1 tablespoon garlic chopped
1/2 cup cilantro chopped
Juice of 6 limes
3 ripe (but firm) mangoes
peeled and diced small
1 green bell pepper diced small
1 red onion diced small

In a blender or food processor, puree garlic, 1/2 of the tomatillos, pineapple juice, lime juice, Melinda's® and 1/4 cup cilantro. Place Mangoes, onions, bell peppers, remaining tomatillos and cilantro in a bowl, add puree and mix well.

Well keep under cover and refrigeration for 4 to 5 days.

Melinda’s® Bold Buffalo Wings
1 5oz. bottle of Melinda's Extra Hot Sauce
5 oz. of Spice Exchange Louisiana Red Hot Sauce
3/4 stick of butter or margarine
Worchesterchire sauce
5 lbs. chicken wings
Garlic Powder
Seasoned Salt or Season All
celery stick
chunky bleu cheese dressing

Season chicken wings with garlic powder, black pepper, and seasoned salt. Bake (20 minutes at 400¾ F, turn chicken after 10 min.) or fry seasoned wings til crispy brown. Mix two tablespoons of worchesterchire sauce, butter or margarine with Melinda's Extra Hot and Spice Exchange Louisiana Red hot sauce in a saucepan on low heat. While simmering add garlic to taste. Briefly soak wings in sauce and serve on a platter with celery sticks and bleu cheese dressing for dipping.

YIeld: 6 to 8 servings as an appetizer

Melinda's® Red Beans and Rice
1 Ham Bone
3 tbsp. white pepper
12 cups water
1/2 lb. ham sliced
1/2 tsp. Melindas's Extra Hot Sauce
1/4 lb. Hot Sausage Sliced
3 tsp. Worcestershire Sauce
1/2 lb. Smoked Sausage/Sliced
1LB. Red Beans Washed
2 Bay Leaves
1 Cup Chopped Celery
Salt and Pepper to Taste
1Cup Chopped Onions
1/4 Cup Chopped Parsley
3 Cloves Garlic Chopped
2 Cups Cooked Rice

In large pot place ham bone, water, Melinda's Extra Hot Sauce, Worcestershire, and beans. Cook, uncovered, over low flame. Saute celery, onions, and garlic in oil until transparent. In another pan saute ham and sausage; drain. Add cooked meats and seasonings to beans. Add bay leaves, salt and pepper and continue to sook over low flame until beans are soft and creamy. Approximately 2 1/2 hours.
Remove bay leaves and add parsley before serving. For additional thickness cook longer.
Serve over Rice.

Yield: 6 servings

Melinda's® Spicy Black Bean Soup
1 1/2 pounds dried black beans, soaked overnight and drained
8 pieces of seasoning meat (ham, cubed into 1 1/2 to 2 inch pieces)
4 cups chicken stock
4 cups water
1/3 cup of fresh cilantro leaves, finely chopped
2 cloves garlic, minced
1 red onion, finely chopped
1 green pepper, seeded and finely chopped
Fresh ground black pepper and salt
1 tablespoon of Melinda’s® Hot or Extra Hot
1/2 wedge of orange
10 whole cloves
2 teaspoons cooking oil

DIRECTIONS:
Over high heat put oil in a heavy stockpot and brown seasoning meat for 2 minutes. Reduce heat to a low simmer and add garlic, onion, green pepper until onions turn clear.
.
Place the beans in the stockpot add the stock and water. Add salt, black pepper, cilantro and Melinda’s® X or XX. Stick the orange wedge with the cloves and add to the beans. Bring to a boil over moderate heat, then lower the heat to simmer and stir periodically, keeping pot covered. Cook the beans for about 1 to 1 1/2 hours or until they soften. Uncover and stir over low heat until the beans appear to thicken.
Remove the orange with the cloves in it and allow to cool. Using a hand blender, mash beans into thick paste. Strain beans using a wooden spoon to push mixture through strainer into a bowl discarding bean hulls. Put beans back in pot and add some stock or water until a soup consistency is achieved. Serve in a bowl garnished with chopped green onion, shredded Monterrey Jack cheese, sour cream and tortilla chips.

Yield: 8 servings

Melinda's® Spanish Breakfast Burritos
8 eggs
1 red bell pepper, diced
1/2 small Spanish or yellow onion, diced
3 Roma tomatoes, diced
8 mushrooms, sliced
2 green onions, chopped fine
3/4 cup of shredded cheddar cheese
2 1/2 tablespoons of Sour cream
Melinda’s® Hot or Mild Salsa
Melinda’s® Black Bean Dip
Melinda’s® XX or XXX to taste
1 1/2 tablespoons of butter
6 medium size flour tortillas

DIRECTIONS:
Place eggs in a mixing bowl. In a large sauté pan melt butter over medium heat and sauté red bell pepper, Spanish onion and mushrooms. Cook well but don’t allow vegetables to get soggy. Pour in eggs, sour cream,Melinda’s® XX or XXX to taste and tomatoes, scramble slowly. When eggs begin to firm, fold in cheese and remove from heat. Warm tortillas and spread a layer of Melinda’s® Black Bean Dip with a little sour cream. Place eggs on tortilla and roll upburrito style in a flour tortilla with a side of Melinda’s® Hot or Mild Salsa and Melinda’s® Black Bean Dip with a side of sour cream.

Yield: 6 servings

Melinda’s® Shrimp Creola
1/4 cup flour
1/4 cup bacon grease
2 cups chopped onions
1/2 cup chopped green onions
3 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery
1 teaspoon thyme
2 bay leaves
3 teaspoons salt
1/2 teaspoon pepper
6 ozs. tomato paste
1 16 oz. can tomatoes
8 oz. tomato sauce
1 cup water
4 lbs peeled, deveined raw shrimp
1 tsp Melinda's® Hot Sauce or to taste.
1/2 cup chopped parsley
1 tb. sp. lemon juice

In a 4 quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt, and pepper, saute uncovered, over medium fire until onions are transparent and soft, about 20 minutes. Add tomato paste and saute 3 minutes. Add tomatoes, tomato sauce and water. Simmer very slowly, partially covered, for 45 minutes, stirring occasionally. Add shrimp and cook until shrimp are just done, about 15 minutes. Add Melinda's Extra Hot Sauce, parsley, and lemon juice. Stir,cover, and remove from heat. Serve over rice.

The dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well. Remove from refrigeratior 1 hour before serving. Heat quickly, without boiling, and serve immediately.

YIeld: 6 servings

Melinda’s® Crawfish Etoufee
2 Sticks Butter
2 teaspoon salt
1/4 Cup Flour
2 Tsp Worcestershire
1 Cup Chopped Green Onions
2 Teaspoon Melinda's® Extra Hot Sauce
1 Cup Chopped Onions
2 Cups Crawfish
1.tsp White Pepper
Stock or Water
3 Garlic Cloves
2lbs Cooked Crawfish
1/2 Cup Chopped Green Peppers
1 1/2 tbs Lemon Juice
1 Bay Leaf
1 tbsp. Chopped Parsley
8 oz. Tomato Sauce

Make a walnut colored roux with 1 stick of butter and flour. Add green onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil, and the remaining butter and crawfish fat. Saute uncovered, stirring constantly over medium flame for 30 minutes. Add tomato sauce, white pepper, salt, Worcestershire, Melinda's Hot Sauce, and crawfish stock or water. Bring to a boil, reduce heat and simmer slowly, uncovered for 45 minutes stirring occasionally. Turn off fire. Add crawfish tails, lemon juice and parsley. This is better made the day before or early in the morning. Cover and refrigerate. Remove from refrigerator 1 hour before serving. Heat quickly without boiling.

YIeld: 4 to 6 servings

Melinda's® Pasta del Fuego
3 Tablespoons of Melinda’s® Hot or Extra Hot Sauce
1 red pepper
1 green pepper
10-12 fresh mushrooms
2 teaspoons of pureed garlic
1 stick of butter or margarine
3 tablespoons of olive oil
1/4 of cream or milk
1/4 cup of grated parmesan cheese
1/4 cup of grated romano cheese
1 lb. of fettuccine or similar pasta

DIRECTIONS:
Dice mushrooms, red and green peppers. On medium heat, lightly coat a large saucepan with olive oil and saute garlic, mushrooms and peppers for five minutes.

Reduce heat and add Melinda’s® X or XX, butter, cream or milk, and cheeses. Stir briskly and allow to simmer for 6 minutes. Remove from heat and cover pan to allow sauce to thicken.

In a large pot, bring water to a boil adding a pinch of salt and a dash of olive oil. Cook fettuccine in boiling water for 10 minutes, drain and rinse quickly with cold water.

Yield: 6 servings

Shrimp Uggie
From Uglesich's Restaurant Cookbook-2004
Pelican Press

This must be started one day ahead.

3 cups vegetable oil
1 cup ketchup
½ of a 5-ounce bottle of Melinda extra hot sauce
2 tablespoons fresh lemon juice
2 tablespoons salt
2 teaspoons finely chopped fresh parsley
2 teaspoons paprika
4 teaspoons crushed red pepper
1 small purple onion, coarsely chopped
1 green bell pepper, coarsely chopped
8 to 10 medium shrimp, peeled and deveined, tails left on
2 small-to-medium red or Yukon Gold potatoes

Mix all ingredients except shrimp and potatoes in a container. Refrigerate for one day.

Boil potatoes and cut into one-inch cubes. Place skillet on stove and set on medium heat. Upon taking the sauce out of the refrigerator, stir really well; using a ladle, pour from the bottom to the top of container the desired amount into the skillet. Pour in enough marinade to partly cover the shrimp.

Add shrimp and potatoes to skillet. Cook, stirring constantly, until shrimp turn pink. Pour onto a plate and sprinkle with parsley.

Makes 1 Serving