Melinda's is the original habanero pepper sauce and is world renowned for its exceptional balance of heat and flavor. The Lady who made the Habanero a household word now brings you the latest from her fiery kitchen - Melinda's Jalapeno! Its mild heat and robust flavor captures the true essence of the Jalapeno like no other sauce can.

Naturally hot, vegetable base

5 FL OZ. (148 ML)

Recipes:
Chile Con Queso Soup
Jalapeño-Stuffed Steaks
Melinda’s® Jalapeño Guacamole

Ingredients:
Jalapeno peppers, salt, vinegar, xanthum gum, and additives FD&C blue #1 and yellow #5
Produced in Costa Rica

Nutrition Facts:
Serving size: 1 tsp (5 ml), Servings: 30, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sodium 80mg (3% DV), Total carb 0g (0% DV), Sugars 0g, Protein 0g, Vitamin A (2% DV), Vitamin C (2% DV).
Percent Daily Value (DV) are based on 2000 calorie diet.

Chile Con
Queso Soup
The classic combination of cheese and chile appears here as a soup--rather than a dip or appetizer.

1 medium onion, chopped
2 tablespoons butter or margarine
3 tablespoons flour
3 to 4 cups chicken broth
1/4 cup Melinda’s® Jalapeño Hot Sauce
2 tomatoes, peeled and, chopped
1 bell pepper, diced (optional)
1 1/2 cups half and half
8 ounces sharp cheddar cheese, grated

In a pan, saute the onion in the butter until soft, then remove.

Add the flour to the butter and cook for 3 minutes, stirring constantly, taking care not to let the flour brown.

Stir in the broth, Melinda’s® Jalapeño Hot Sauce, tomatoes, bell pepper and simmer for 30 minutes.

Bring to a boil, reduce the heat, add the half and half and the cheese and heat until the cheese melts and the soup is thickened.

Yield: 4 to 6 servings

Jalapeño-Stuffed
Steaks
Grilled steaks no longer have to be just a piece of plain meat. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.

1/4 cup Melinda’s® Jalapeño Hot Sauce
1 medium onion, chopped
4 cloves garlic, chopped
1 tablespoon vegetable oil
1/2 cup grated Monterey Jack cheese
3 pounds trimmed fillet of beef, cut into 6 thick steaks
Freshly ground black pepper

Saute the Melinda’s® Jalapeño Hot Sauce, onion, and garlic in the oil for a couple of minutes, until just soft but still a little crisp. Remove, cool, and mix in the cheese.

Slice into the steaks from the edge, creating a "pocket" for the stuffing. Stuff with the jalapeño mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.

Grill over hot charcoal to the desired doneness.

Yield: 6 servings

Melinda’s® Jalapeño Guacamole
3 ripe avocados
1 teaspoon lime juice
1 large tomato, chopped
4 large onion, chopped
4 garlic cloves, minced
3 tablespoons Melinda's® Jalapeño Hot Sauce
1/4 cup chopped cilantro leaves
1/8 teaspoon ground cumin

Mash avocados thouroughly with a fork. Add lime juice and mix well. Add remaining ingredients, mix well, cover and chill. Serve as an appetizer with tortilla chips or use as an ingredient in or a garnish for main dishes.