So many love the balance of heat and flavor of Melinda's® world famous original habanero pepper sauces. The hot sauce that brought notoriety to the habanero pepper is proud to introduce its dehydrated equal. Melinda's® Dry hot Sauce™ is made with the same ingredients as the hot sauce and provides the flavor of Melinda's® in cooking applications that require rubs or dry spices. World renowned chefs and those who love to cook agree that Melinda's® reigns superior in bringing flavor to your favorite foods without overpowering the natural essence.

1.5 FL OZ. (42 ML)

Recipes:
Melinda's® Hash-Browned Potatoes
Broiled Redfish Fillets Rubbed with Melinda's® Dry Hot Sauce

Ingredients:
Pepper sauce powder (peppers, salt, vinegar, natural tocopherol), citric acid, garlic, onion, habanero powder, carrot powder, maltodextrin, modified food starch, natural flavors, sugar.
Produced in Costa Rica

Nutrition Facts:
Serving size: 1/4 tsp (0.8g), Servings: 125, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Cholesterol 0mg (0% DV), Sodium 25mg (1% DV), Total carb less than 1g (0% DV), Fiber 0g (0% DV), Sugars 0g, Protein 0g.
Percent Daily Value (DV) are based on 2000 calorie diet.

Melinda's® Hash-Browned Potatoes
The great thing about using Melinda's® Dry Hot Sauce is that it quickly and easily adds a new dimension to popular dishes such as scrambled eggs or canned soups. Here, it transforms ordinary hash-browns. An option here is to add 1 onion, chopped.

4 medium potatoes
2 teaspoons Melinda's® Dry Hot Sauce,
or more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil, or more as needed

Wash the potatoes and dry them, but do not peel them yet. Microwave the potatoes on high until you are just able to pierce them with a fork. Allow the potatoes to cool, then peel them. Cut the potatoes into 1/2-inch cubes. Toss the cubes with the Melinda's® Dry Hot Sauce and the black pepper. Add the olive oil to a frying pan and fry the potatoes until they are browned and easily pierced with a fork.

Yield: 4 servings
Heat Scale: Medium

Broiled Redfish
Fillets Rubbed with Melinda's® Dry
Hot Sauce
Many cooks go to great lengths when they prepare fish, believing that elaborate marinades or sauces are needed. But a firm fish like redfish doesn't really need anything but a good rub like Melinda's® Dry Hot Sauce. You can also grill these fillets but broiling is so easy. Serve these with rice pilaf and a Caesar salad.

4 large redfish fillets, or substitute
other firm white fish
Olive oil as needed Melinda's® Dry Hot Sauce
1/2 teaspoon freshly ground black pepper
Lime wedges and parsley for garnish

Wash the fillets and pat dry with paper towels. Brush the fillets on both sides with olive oil and then sprinkle the fillets with Melinda's® Dry Hot Sauce. Place the fillets on a broiling tray and place 6 to 8 inches under the flames. Broil for 5 minutes per side, turning once. Remove from the tray, place the fillets on plates, and garnish with the lime wedges and parsley.

Yield: 4 servings
Heat Scale: Medium to hot