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Melinda's® Original
Mango Habanero
Hot Pepper Sauce
Melindas Original Mango Habanero Hot Pepper Sauce
$3.44 Melindas Original Mango Habanero Hot Pepper Sauce
$41.29 Melindas Original Mango Habanero Hot Pepper Sauce
Melindas Original Mango Habanero Hot Pepper Sauce
Melinda's is the original habanero pepper sauce and is world renowned for its exceptional balance of heat and flavor. Melinda's Mango is a sweet, robust sauce dripping with the taste of fresh mangoes and the distinct flavor of the Habanero. Its medium heat level makes it perfect for liberal use. Try it for basting, marinades, and salad dressings.

5 FL OZ. (148 ML)

Recipes: Melindas Hot Sauce Recipe
Mango Fandango Dave DeWitt's Pick
Melinda's® Mango Sweet PotatoesDave DeWitt's Pick
Rock Shrimp Gumbo with Melinda's® Hot Sauces Dave DeWitt's Pick
West Indies Pepper ShrimpDave DeWitt's Pick
Melinda's® Mango Chicken
Melinda’s® Mango Salsa
Melinda’s® Mango-Glazed Rosemary Roasted Chicken with Couscous
Melinda’s® Amarillo Smoked Sausage Po-Boys
with Sweet Pepper and Mango Mayonnaise

Melinda’s® Pacific Rim Burritos
Melinda’s® Papaya Grilled Tuna with Tri-Color Pepper Sauce

Ingredients: Ingredients
Fresh mangoes and carrots, sugar, cane vinegar, lemon juice, habanero peppers, tomato paste, onion, vinegar, and 0.1% sodium benzoate
Produced in Costa Rica

Nutrition Facts: Nutrition Facts
Serving size: 1 tsp (5 ml), Servings: 30, Amount per serving: Calories 8, 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.

Mango Fandango Melindas Hot Sauce Recipe
Carmen Miranda would be jealous of this fruit extravaganza! Who wouldn't enjoy a tropical salad, with its juicy pineapple, fresh coconut, guava, bananas, and, of course, a hint of heat.

1 fresh pineapple, cored and sliced
3 tablespoons rum
1/4 cup brown sugar
Juice of 1 lime
2 bananas, sliced
2 ripe guavas, sliced
1/4 cup Melinda’s® Mango Hot Sauce
5 tablespoons grated fresh coconut meat
1/2 teaspoon freshly grated nutmeg

In a large non-reactive bowl, place the pineapple chunks, rum, and sugar. Mix well, cover, and chill in the refrigerator for 1 hour.

Remove the pineapple mixture from the refrigerator and add the lime juice, the rest of the fruit, and Melinda’s® Mango Hot Sauce. Mix well. Garnish with the grated coconut and nutmeg.

Yield: 4 servings

Melinda's® Mango
Sweet Potatoes Melindas Hot Sauce Recipe

You're going to have to open a beer for this recipe, but what on earth do you do with what's left over in the bottle?

3 baked sweet potatoes
3 tablespoons beer
2 ounces butter
2 tablespoons grated coconut
3 tablespoons Melinda’s® Mango Hot Sauce
1/8 teaspoon cinnamon

Cut the potatoes in half and then scoop out the pulp, keeping the potato skin halves intact. Set the skins aside. In a large mixing bowl, crush the potato pulp with the beer and butter, then mix in the coconut and Melinda’s® Mango Hot Sauce. Whip the potato mixture with an electric mixer for 2 minutes. Fill the potato skins with the mixture. Sprinkle the top of each potato with cinnamon. Heat the oven to 275 degrees F and heat the potatoes through. Serve hot.

Yield: 6 servings

Rock Shrimp Gumbo with Melinda’s® Hot Sauces Melindas Hot Sauce Recipe
Be sure and buy the shrimp in their rock-hard shell because they’ll be fresher tasting.. Rock shrimp have more flavor than other shrimp, so it is worth the effort to open the shell. Serve this over some dirty rice with a side of cornbread for a Louisiana treat.

1/4 cup olive oil
1 1/2 pound okra, stems removed, thinly sliced
1/4 pound butter
1 large green bell pepper, seeds removed, chopped
1 1/2 medium onions, chopped
2 tablespoons minced garlic
2 tablespoons flour
4 cups chicken stock
3 medium tomatoes, peeled and chopped
1/2 teaspoon white pepper
1/2 teaspoon thyme leaf
1 teaspoon salt
2 tablespoons tomato paste
2 pounds rock shrimp, peeled and deveined
3/4 pound blue crab meat
2 tablespoons Melinda’s XXXtra Hot Sauce
3 tablespoons Melinda’s Mango Hot Sauce
1 1/2 tablespoons Worcestershire Sauce

Heat the olive oil in a skillet and add the okra. Cook, stirring constantly, for 5 minutes. Set aside.
In a pot, heat the butter and add the bell pepper, onion, and garlic and cook until the onions are soft, about 4 minutes. Add the flour and stir until it is integrated. Add the stock, stirring briskly with a whisk until well blended. Add the reserved okra, tomatoes, pepper, thyme, salt, tomato paste, rock shrimp and crab meat and simmer over low heat, covered, for 20 minutes. Add the remaining ingredients, stir well, and cook for 10 more minutes, then serve.

Yield: 6 to 8 servings

West Indies Pepper Shrimp Melindas Hot Sauce Recipe
Hot and sweet and quick and easy, this shrimp recipe is one of our favorites. Serve it with a fruit salad and rice.

1/4 cup vegetable oil
1 habanero chile, seeds and stem removed, minced
2 tablespoons lemon juice, fresh preferred
2 tablespoons honey
3 tablespoons Melinda’s Mango Hot Sauce
1 pound large shrimp, shelled and deveined
Garnish: Lemon wedges

Heat the oil in a skillet and saute the Scotch bonnets for 1 minute. Stir in the lemon juice, honey, and hot sauce. Add the shrimp, toss to coat, transfer to a baking dish, and marinate for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Bake for 5 to 8 minutes, stirring occasionally, until done.

Garnish with the lemon wedges and serve.

Yield: 4 servings

Melinda's® Mango Chicken Melindas Hot Sauce Recipe
2 pounds boneless skinless chicken breasts
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
Melinda’s Mango Sauce

Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add chicken, tossing lightly to coat with oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour in enough Melinda’s Mango to cover chicken entirely. Cover and simmer, stirring occasionally until chicken is fully cooked and the mango sauce has been absorbed by the chicken. Serve over rice.

Serves 6.

Melinda's® Amarillo Smoked Sausage
Po Boys with Sweet Pepper and Mango Mayonnaise
Melindas Hot Sauce Recipe
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.

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® Mango Glazed Rosemary Roasted Chicken with Couscous Melindas Hot Sauce Recipe
One box of Couscous
One 3 1/2 to 4 lb. Chicken
Salt and fresh ground pepper to taste
2 sprigs of fresh rosemary
1 clove of fresh garlic
1/4 cup of orange juice
1/2 carrot
1/4 onion
1/4 stalk of celery
1 1/2 tablespoon honey
4 tablespoon of Melinda’s® Mango Hot Sauce

Preheat over to 325. Remove excess fat, and any remaining guts and place chicken in a bowl. Put a cup of white distilled vinegar and fill with cold water. Let chicken sit for 2 minutes, rinse well with cold water and allow chicken to dry.

Rub the inside of the chicken with salt and fresh ground pepper. Place garlic, onion, celery,
carrot and rosemary inside chicken. Put chicken in a roasting pan. Mix honey and Melinda’s® Mango well and brush liberally on the outside of the chicken. Cover and cook for an hour.

Drain off juices into a sauce pot and baste on another coat of glaze. Increase temperature to 375 and allow chicken to brown for 20 to 30 minutes (check chicken occasionally to keep it from burning). Drain off remaining juice in sauce pot. Use broth juices in place of water to make the Couscous.

Yield: 4 servings

Melinda’s® Mango Salsa Melindas Hot Sauce Recipe
2 ripe mangoes (About 3/4 lbs. each)
2 green onions
1/2 garlic clove
1/4 cup minced cilantro
1/2 cup Melinda's® Mango Hot Sauce
1 lime

Peel mangoes then cut fresh from pit and mash. In bowl put mashed mango, hot sauce, the onions diced and trimmed, add cilantro, garlic and a squeeze of fresh lime juice. Cover and refrigerate for two hours. Makes a great garnish for fish and chicken.

Melinda's® Pacific Rim Burritos Melindas Hot Sauce Recipe
1/4 cup ketchup
1 1/2 teaspoons honey
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 1/2 tablespoons Melinda’s® Mango
2 to 3 drops of Melinda’s® Extra Hot Sauce

1 pound skinless, boneless chicken breasts (you may substitute beef or pork), cut into 1/2- inch cubes
2 tablespoons dry sherry
1 tablespoon teriyaki sauce
3 tablespoons vegetable oil
1 garlic clove, minced
2 slices fresh ginger
1 small dried hot red chile
1/2 cup chopped celery
2 green onions, thinly sliced
6 to 8 9- inch tortillas
1 cup (4 ounces) shredded Cheddar cheese

Stir together all sauce ingredients in a small bowl and set aside. Marinate chicken in sherry and teriyaki sauce for 10 minutes.

Heat 2 tablespoons oil in a wok or heavy skillet over medium-high heat. Add garlic, ginger, and chile and stir until chile becomes almost black. Discard garlic, chile, and ginger and reduce heat to medium. Add chicken and stir-fry until white in center (4 to 5 minutes). Remove and set aside. Add 1 tablespoon oil to wok and stir-fry celery and green onions for 2 minutes, or until crisp-tender. Add sauce and meat to wok and stir until hot. Remove from heat.

Spoon equal amounts of stir-fry mixture onto each tortilla, sprinkle with cheese, and roll into a burrito.

Yield: 4 to 6 servings

Melinda's® Papaya Grilled Tuna
with Tri-Color Pepper Sauce Melindas Hot Sauce Recipe
4 6- to 8- ounce tuna steaks
Juice of 2 limes
1/2 cup papaya juice
3 tablespoons Melinda’s® Mango Hot Sauce
1/2 cup (1 stick) butter
2 cloves garlic, minced
1 small white onion, thinly sliced
1 red pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
1 tablespoons of Melinda’s® XXX or XXXX Hot Sauce
2 sprigs fresh coriander, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large bowl, combine the tuna steaks with the lime juice, Melinda’s® Mango and 1/4 cup of the papaya juice. Coat well, cover, and marinate in the refrigerator for at least 30 minutes.

In a large sauté pan, melt 1/4 cup of the butter and saute the garlic. Add the onion slices, red, green, and yellow peppers, Melinda’s® XXX or XXXX and remaining papaya juice. Let this simmer, stirring constantly, until it begins to thicken, about 10 minutes. Add the parsley, coriander, salt, and pepper and continue to stir. Cook for another 5 minutes, set aside, and keep warm.

Preheat grill. In a small saucepan, melt the remaining 1/4 cup butter and stir in the marinade from the tuna steaks. While grilling the tuna, baste liberally with this sauce. Grill for about 6 minutes on each side. Melt the butter in a sauté pan and add the nectar, stir.

Serve the sauce on top of the Tuna steaks.

Yield: 4 servings


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