From time to time, optimal growing conditions can produce Habanero crops that yield extremely fiery chiles, Melinda's ages these select chiles to make our new XXXXtra Hot Reserve. It is made with the same fine ingredients present in our famous Original Habanero Recipe. This is the hottest Melinda's. Limited Quantities available.

Naturally hot, vegetable base

5 FL OZ. (148 ML)

Recipes:
Bistro Ranchero
Seafood Tacos
Spiced Olives
Melinda’s® Pepperpot Soup
Melinda’s® Grilled Shrimp with Black Bean-Yellow Pepper Salsa

Ingredients:
Hand select 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 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.

Bistec Ranchero
This is a quick and simple dish to prepare, sort of a south of the border stir-fry. Serve with hash-browned potatoes or rice pilaf and a spinach salad.

1 medium onion, cut in thin wedges and separated
2 cloves garlic, minced
2 tablespoons olive oil
1 pound sirloin steak, julienne cut in 3/4-inch wide strips
1 tablespoon Melinda’s XXXXtra Reserve Hot Sauce
2 large tomatoes, roasted, peeled, seeds removed, chopped
1/4 teaspoon ground cumin
Chopped fresh cilantro
Flour tortillas

Saute the onion and garlic in the oil in a wok until the onions are softened but still crisp. Add the beef and saute until the beef is browned.

Add the hot sauce, tomato, and cumin and simmer for 2 minutes.

Garnish with the chopped cilantro and serve with warmed tortillas.

Yield: 4 to 6 servings

Seafood Tacos
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.

Salsa
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

Filling:
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
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

Melinda's® Pepperpot Soup
Marinade:
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

DIRECTIONS:
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® Grilled Shrimp with
Black Bean-Yellow Pepper Salsa
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.

Salsa
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)

DIRECTIONS:
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