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Melinda's Original Habanero XXXtra
Hot Pepper Sauce Melindas Original Habanero XXXtra Hot Pepper Sauce
$1.71 Melindas Original Habanero XXXtra Hot Pepper Sauce

$2.97 Melindas Original Habanero XXXtra Hot Pepper Sauce
$35.63 Melindas Original Habanero XXXtra Hot Pepper Sauce
$34.65 Melindas Original Habanero Hot Sauce
Melindas Original XXX Hot Habanero Pepper Sauce

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: Melindas Hot Sauce Recipe
Bahamian Pumpkin Habanero Cream SoupDave DeWitt's Pick
Creole Ratatouille Dave DeWitt's Pick
Rock Shrimp Gumbo with Melinda's® Hot SaucesDave DeWitt's Pick
Seafood Tacos Dave DeWitt's Pick
Spiced Olives Dave DeWitt's Pick
Tart Arizona Citrus SalsaDave DeWitt's Pick
Xin-Xin Chicken Dave DeWitt's Pick
Xnipec Salsa Dave DeWitt's Pick
Melinda’s® Chimichurri Sauce
Melinda’s® Pepperpot Soup
Melinda’s® Spanish Breakfast Burritos
Melinda’s® Grilled Shrimp with Black Bean-Yellow Pepper Salsa

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

Nutrition Facts: 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.

Bahamian Pumpkin Habanero Cream
Nutrition Facts
This smooth bisque with island flavors has considerable heat because of the Melinda’s hot sauce. It also has great color. Garnish with fresh coconut shavings. Serve before a seafood entree or a dish of Jamaican jerk pork.

1 large onion, minced
1/4 pound butter
2 tablespoons flour
3 cups chicken stock
2 1/2 cups milk
1/2 cup cream
3 cups cooked, mashed pumpkin
1 teaspoon salt
1/3 cup freshly squeezed lime juice
2 tablespoons Melinda’s XXXtra Hot Sauce
1/4 cup dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
Shaved or grated fresh coconut

Saute the onion in the butter on medium heat until soft, about 5 minutes. Add the flour and stir until smooth, then add the milk and cream. Stir well and slowly mix in the chicken stock and pumpkin. Stir well and add the remaining ingredients. Reduce the heat and simmer for 10 minutes. Garnish with the coconut and serve.

Yield: 4 servings

Creole Ratatouille Nutrition Facts
A spicy variation on the classic Mediterranean dish, this is not just an accompaniment, it is almost a meal in itself. If chayote is not available in your area, substitute the more traditional zucchini.

1 large onion, thinly sliced
2 stalks celery, diced
3 green onions, chopped including the greens
2 cloves garlic, minced
2 tablespoons olive oil
1 eggplant, peeled and cut in 2-inch wide strips
1 red bell pepper, seeds and stem removed, cut in 2-inch wide strips
1 chayote, peeled, seeds removed, chopped
3 tomatoes, roasted, peeled, seeds removed, chopped
3 tablespoons Melinda’s XXXtra Hot Sauce
1 tablespoon teaspoon minced fresh basil
2 teaspoons dried thyme
1 teaspoon brown sugar
Salt and freshly ground black pepper
1 cup dry white wine
1 cup water
Fresh basil leaves for garnish

Preheat the oven to 375 degrees F.

In a skillet, saute the onion, celery, green onions, and garlic in the oil for 5 minutes. Remove. Add the eggplant and saute until browned.
Layer the eggplant, bell pepper, chayote, tomatoes and onion mixture in a casserole. Sprinkle each layer with the hot sauce, basil, thyme, brown sugar, and salt and black pepper. Pour the wine along with 1 cup of water over the top.

Bake, uncovered, for 1 hour.

Taste and adjust the seasonings, garnish with some fresh basil leaves and serve either hot or cold.

Yield: 4 to 6 servings

Rock Shrimp Gumbo with Melinda’s® Hot Sauces Nutrition Facts
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

Seafood Tacos Nutrition Facts
Seafood tacos are a pleasant change from the more common chicken, beef, or bean varieties and are popular along the coasts of Mexico. A wide variety of seafood including shrimp, chopped scallops, or even squid and octopus can also be used.

1 cup chopped mangoes
2 tomatillos, either fresh or canned (optional)
1/4 chopped onion
1/2 teaspoon Melinda’s XXXXtra Reserve Hot Sauce (or more to taste)
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 tablespoon orange juice

1 pound cooked shrimp, chopped
1 small onion, chopped or thinly sliced
1 cup finely shredded cabbage
1 cup grated Monterey Jack cheese
Chopped fresh cilantro
Vegetable oil for frying
6 to 8 corn tortillas

Place all the ingredients for the salsa in a blender or food processor and puree until smooth.
Combine all the ingredients for the filling in a bowl.
In a small skillet, pour the oil to the depth of 1/2 inch, heat, and fry the tortillas for a couple of seconds to soften. Drain and fold in half.
Stuff each tortilla with the filling, pour some salsa over them, and serve.

Yield: 6 to 8 tacos

Melinda's® Spiced Olives Nutrition Facts
What could be more decadent than sitting on a veranda while enjoying the warm tropical breeze, sipping a gin and tonic, snacking on these olives, and gazing at the clear Caribbean sea? Lacking the sea, you can still enjoy these tasty olives and dream.

2 cups kalamata black olives, drained
1/4 cup olive oil
3 tablespoons wine vinegar
1 tablespoon fresh rosemary
1/2 teaspoon Melinda’s XXXXtra Reserve Hot Sauce (or more to taste)
3 cloves garlic, sliced
2 teaspoons lemon zest

Prick each olive several times with point of a knife. Combine the olives with the remaining ingredients in a bowl and mix well. Marinate for at least 2 hours before serving.

Yield: 2 cups

Tart Arizona
Citrus Salsa
Nutrition Facts
Here's an intensely garlicky salsa that would be terrific served over grilled swordfish. The combination of tomatillos and citrus is common in Arizona salsas.

2 tablespoons Melinda’s XXXtra Hot Sauce
2 cloves raw garlic
1/3 cup roasted garlic cloves
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lime juice (Key lime preferred)
1 cup freshly squeezed orange juice
1 tablespoon honey
4 medium tomatoes, roasted and blistered over a flame, chopped
5 tomatillos, boiled in salted water for 2 minutes, then quartered
12 scallions, cut on a bias into 1/8-inch pieces
1/4 cup cilantro leaves
1/2 teaspoon bitters

In a blender or food processor, combine the hot sauce, raw garlic, roasted garlic, lemon juice, lime juice, orange juice, and honey and puree.
Combine the puree with the remaining ingredients and mix well. Refrigerate for 2 hours before serving.

Yield: About 4 cups

Xin-Xin Chicken Nutrition Facts
This Brazilian dish reflects the African influence on the cuisine in Bahia. Traditionally, this version of chicken in shrimp and nut sauce would use dende (palm) oil to add color, but since it is difficult to find and is loaded with saturated fats, we have substituted paprika.

1/4 cup lemon juice
1 3- to 4-pound chicken, cut into serving pieces
1 onion, finely chopped
3 cloves garlic, minced
1/4 cup dried shrimp (found in Asian markets)
2 teaspoons grated fresh ginger
2 to 3 tablespoons olive oil
1/2 teaspoon paprika
1 large tomato, peeled, seeds removed, coarsely chopped
2 tablespoons Melinda’s XXXtra Hot Sauce
1 cup chicken broth
1/2 pound shrimp, shelled and deveined
2 tablespoons ground cashew nuts
2 tablespoons ground peanuts
Garnish: Chopped fresh parsley

Sprinkle the lemon juice over the chicken and marinate, covered, in a glass dish for 1/2 hour.
Saute the onion, garlic, dried shrimp, and ginger in the oil in a skillet until the onions are soft. Add the chicken pieces and brown, adding more oil if necessary.

Stir in the paprika, tomatoes, hot sauce, and broth. Reduce the heat, cover, and simmer for 30 to 45 minutes or until the chicken is done. Add the shrimp and ground nuts, raise the heat slightly and cook until the shrimp is done and the sauce is thickened, about 10 minutes.

Garnish with the parsley and serve.

Yield: 4 to 6 servings

Xnipec Salsa Nutrition Facts
This stunning yet simple salsa from Yucatán, Mexico is served in Mexican restaurants in the Southwest… The name means “dog's nose,” possibly a reference to a salsa so hot it can make your nose run. Use the salsa with grilled fish or grilled chicken, or try it over any style of eggs!

1 onion, red or purple preferred, diced
4 limes, juiced
2 tablespoons Melinda’s XXXtra Hot Sauce
1 medium tomato, diced
Salt to taste

In a bowl, soak the diced onion in the lime juice for at least 30 minutes. Add all the other ingredients and mix, salt to taste, and add a little water if desired.
Yield: 1 1/2 cups

Melinda’s® Chimichurri Sauce Nutrition Facts
1 bunch of parsley leaves, no stems
3 garlic cloves
1/2 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 tablespoons Melinda's® XXX Habanero Hot Sauce
Salt and fresh ground pepper to taste

In a blender or food processor, mix all ingredients together until finely chopped. Add an extra 1/2 cup of olive oil to use as a marinade. Marinate steaks and chops overnight in a covered container for a wonderful feast. Make additional Chimichurri Sauce to serve on the side. Do not overcook.

Melinda's® Pepperpot Soup Nutrition Facts
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
Juice of 1 lime
Juice of 1 lemon

1 3-to 4- pound chicken, cut into serving pieces
1/2 cup (1 stick) butter
1 white onion, finely chopped
1 red onion, finely chopped
1 green pepper, seeded and finely chopped
1 1/2 tablespoons of Melinda’s® XXX or XXXX
1 cup dry white wine
2 tablespoons sweet vermouth
2 cups chicken stock
1 white turnip, peeled and cubed
1 sweet potato, peeled and cubed
6 small new potatoes, peeled and halved
4 carrots, sliced
1 sprig fresh thyme

In a large bowl, combine the salt, black pepper, thyme, cayenne pepper, and turmeric. Add the lime and lemon juices and stir well to make a paste. Rub the paste over each chicken piece, cover, and marinate in the refrigerator for at least 1 hour.

n a large Dutch oven, melt the butter over medium heat and saute the onions, green pepper, and Melinda’s® XXX or XXXX until they are tender. Add the chicken pieces to the Dutch oven, setting aside the marinade, and brown the chicken on all sides, about 15 to 20 minutes.

Stir in the marinade, wine, vermouth, and chicken stock and bring to a boil, then add the turnip, potatoes, carrots, and thyme. Lower the heat and simmer, covered, for about 1 hour, stirring occasionally. The chicken should easily pull from the bone. If the vegetables are not tender, add more chicken stock and cook on low. Serve with white rice.

Yield: 4 to 6 servings

Melinda's® Spanish Breakfast Burritos Nutrition Facts
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

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® Grilled Shrimp with
Black Bean-Yellow Pepper Salsa Nutrition Facts
Jumbo Shrimp
1/2 cup olive oil
2 tablespoon Melinda’s® XXX or XXXX Hot Sauce
4 minced garlic cloves
4 whole allspice kernels
4 whole black peppercorns
2 lbs. jumbo shrimp, peeled
(If you can't find jumbo shrimp, substitute fish, lobster meat or scallops)
Mix these ingredients into a bowl with salt and fresh ground pepper to taste. Marinate for at least one hour.

1 yellow bell pepper, seeded, chopped
1 tablespoon Melinda’s® Amarillo Hot Sauce
1 tablespoon white wine vinegar
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon of fresh cilantro
1/4 cup cooked black beans
(You can use cooked dried black beans or canned black beans rinsed and drained)

Place the chopped yellow pepper into a blender with vinegar and Melinda’s® Amarillo. Pureé for about a minute. Strain mixture and return strained mixture to blender. Place blender on the lowest setting and slowly add olive oil. Add 2 tablespoons of warm water, salt , pepper and cilantro, then blend all item for 15 to 20 more seconds. Pour mixture into a bowl and mix in black beans.

Grill jumbo shrimp quickly over high heat until meat becomes opaque. Put a layer of salsa on individual serving plate and place shrimp on top

Yield: 4 servings


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