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:
Pasta with Creamy Garlic Sauce
Spice-Rubbed Grilled Monkfish
Melinda's® Shrimp Scampi
Spicy BBQ Shrimp
Seared Boneless Breast of Chicken Stuffed with
Spinach and Basil
Sweet and Spicy Ribs

Ingredients:
Fresh carrots, choice red habanero peppers, garlic, onions, lime juice, vinegar, and salt
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.

Pasta with Creamy Garlic Sauce
This pasta dish has the distinctive garlic- habanero flavor and heat that is tempered by the tomatoes and the cream.

6 medium tomatoes (or 2 cups stewed tomatoes)
3 tablespoons butter
3 tablespoons Melinda’s Garlic Hot Sauce
1 1/2 tablespoons flour
1 cup light cream
Salt to taste
1 pound cooked fusilli or rigatoni

Remove the skin from the fresh tomatoes. Puree the tomatoes in a blender.

Melt one tablespoon of butter in a saucepan. Add the Melinda’s Garlic Hot Sauce and saute over a medium heat for 1 minute. Add the tomatoes and simmer for 15 minutes.

Melt the remaining 2 tablespoons of butter in a separate saucepan. Add the flour and cook until it is golden, stirring constantly with a whisk. Heat the cream (do not boil) on the stove or in a microwave. Add the hot cream to the flour mixture and stir over a low heat until the mixture thickens.

Combine the cream and tomato mixtures. Salt to taste. Spoon the sauce over the pasta and serve immediately.

Yield: 4 to 6 servings

Spice-Rubbed Grilled Monkfish
Monkfish is slightly sweet and mild and, when cooked, has a meat-like consistency. Ask the seafood manager for something similar in texture if monkfish is not available.

1/4 cup ground cumin
2 tablespoons paprika
2 tablespoons red chile powder
1 tablespoon brown sugar
1 tablespoon black pepper, freshly cracked
2 tablespoons oregano
4 monkfish fillets
Melinda’s Garlic Hot Sauce

Combine all the spices in a bowl. Rub the fillets thoroughly with the mixture. Over a medium hot fire, grill the fish for approximately 15 minutes, turning once, until the outside becomes brown. Sprinkle Melinda’s Garlic Hot Sauce over the fillets just before serving.

Yield: 4 servings

Melinda's® Shrimp Scampi
1 pound cleaned shrimp
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons Melinda’s Garlic Sauce
Juice of ½ lemon
½ cup dry white wine
pinch of Melinda’s hot sauce
salt and pepper to taste

Heat the butter and oil in a skillet over medium-hot heat until foam subsides. Add the garlic sauce, parsley, lemon juice, wine, hot sauce, salt and pepper (be careful this mixture may pop when heated). Bring to a boil, lower heat, and simmer for 2-3 minutes. Add shrimp and cook, stirring frequently, for 5-6 minutes till shrimp are pink. Remove from heat. Place on serving plate and pour remaining sauce from skillet over shrimp. Serve immediately.

Makes 2 servings. 7 net grams of carbohydrate

Spicy BBQ Shrimp
Monkfish is slightly sweet and mild and, when cooked, has a meat-like consistency. Ask the seafood manager for something similar in texture if monkfish is not available.

2 pounds large shrimp, uncooked,
pull the skin/tails off
1 cup olive oil
1 lemon, juiced
2 tablespoons hot pepper sauce
2 cloves garlic, minced
1 Tablespoon Melinda’s Garlic Hot Pepper Sauce
1 tablespoon tomato paste (I just use ketchup)
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
A few dashes of Melinda’s Habanero
Hot Pepper Sauce
1/4 cup chopped fresh cilantro (original called for parsley)

In a large bowl, mix together all of the ingredients except the shrimp. Let sit overnight at room temperature in a tupperware container, shaking occasionally as the ingredients settle. This should really “infuse” the oil with flavor. Dip each shrimp in the marinade to fully coat, and then put all of the shrimp and marinade in a container and put in the fridge for several hours, flipping occasionally to distribute marinade. Or just do all the above at once.

While preheating your bbq grill, skewer shrimp. Put on the grill for a few minutes, flipping once. You should not have to brush w/marinade. Serve over rice, pasta, or as-is.

Seared Boneless Breast of Chicken Stuffed with Spinach and Basil
4 ea. boneless chicken breasts
4 tablespoon Spectrum Spread
24 spinach leaves, very coarsely chopped.
16 large basil leaves
4 cloves garlic, finely minced
3 tablespoons Melinda’s Garlic Sauce
4 tablespoon Spectrum Naturals Super Canola
Salt and ground pepper

Lay the chicken breasts flat on your work surface. With a very sharp knife, create a pocket by cutting an incision horizontally through the middle of each breast, leaving it completely attached at one side. Pour the Melinda’s Garlic sauce into the slits you have just made in the chicken. Heat a non-stick pan over low heat and add 2 tablespoons of Super Canola. Add the garlic, and simmer for one minute, add the spinach and basil until just wilted, about 45 seconds. Season with salt and pepper and allow to cool. Combine the Spread and the cooled spinach mixture. Stuff the chicken breasts with equal parts of this mixture. Wipe clean and re-heat the non-stick pan and place over moderate heat. Add the remaining Super Canola oil. Carefully cook the breasts over medium heat for approximately 4-5 minutes on each side or until the chicken is cooked and the spinach has heated through. Remove from the pan and allow to rest for 3-5 minutes. Serve.

Sweet and Spicy Ribs
1/2 cups ketchup
3/4 cup white wine vinegar
1/2 cup packed brown sugar
2 tablespoons curry powder
1 tablespoon Worcestershire sauce
1 teaspoon hickory-flavored salt
2-3 tablespoons Melinda’s Garlic
3-1/2 to 4 pounds pork loin back ribs

1. In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, Melinda’s Garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days.

2. In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1-1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking. Makes 8 servings.