Melinda's is world famous for making the Habanero Pepper a household word. The Habanero Pepper is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units. Pepper connoisseurs the world over consider it to be the most flavorful and aromatic variety known to man.

Caution: This is no joke. This product is extremely hot. Please handle with care. Wash hands thoroughly after handling. Avoid contact with eyes and sensitive areas of the skin. Keep away from chidren.

1.5 FL OZ. (42 ML)

Recipes:
Gnocchi Pasta Shells with Toasted Garlic and Pancetta
Melinda's® Beef Chipotle
Melindas® Smothered Pork Chops

Ingredients:
Ground habanero peppers.
Produced in Costa Rica

Gnocchi Pasta Shells with Toasted Garlic and Pancetta
1/4 cup Spectrum Organic Extra Virgin Olive Oil
6 cloves garlic cloves, peeled and thinly sliced
2 tablespoons Spectrum Organic Balsamic Vinegar
2 cups organic diced tomatoes
1 teaspoon Melinda’s Ground Habanero Pepper
10 ounces gnocchi pasta shells
4 ounces pancetta, diced and sautéed until crisp
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
Salt and fresh ground pepper to taste

For pasta, boil 6 quarts of water with a tablespoon of salt. Heat Olive Oil and garlic over medium heat until garlic is fragrant, sizzling and golden brown. Remove garlic to a plate and add vinegar, tomatoes and ground habanero to the pan. Cook sauce while pasta is boiling, until pan juices have thickened and flavors have concentrated. Drain pasta and toss with garlic, tomato mixture, pancetta and herbs. Salt and pepper to taste and serve immediately.

Melinda's® Beef Chipotle
1 1/2 lbs sirloin or tenderloin steak cut into 1-inch cubes
3 tablespoons olive oil
1 onion, cut into thin slices
3 cloves garlic, minced
1/4 teaspoon Melinda’s Pure Ground Habanero Peppers
1/2 teaspoon salt
2 tablespoons water
3 tablespoons Melinda’s Chipotle Sauce

In a deep frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook. Stir constantly for 1 minute. Meanwhile, in a small bowl, combine the Melinda’s Pure Ground Habanero Peppers, salt, and water. Add this mixture to the pan and cook, stirring, for 1 minute. Add the meat to the pan and cook. Stir for 3 minutes. Pour in the Melinda’s Chipotle Sauce. Cook to your desired taste: rare, medium, or well done.

Makes 4 Servings. 1 carb per serving.

 

Melinda's® Smothered Pork Chops
1 can beef broth
¼ teaspoon Melinda’s Ground Habanero Peppers
2 tablespoons butter
5-6 Pork Chops 1-2” thick, center cut or boneless
1 onion sliced

Mix broth and ground habanero. Melt butter in a skillet and sauté chops, cooking until browned. Remove chops and set aside. Lower skillet heat and add onion and extra butter if necessary. Cook until the onions are tender-crisp. Add broth mixture. Stirring often cook until mixture boils and thickens. Return pork chops to the skillet. Cover and cook over low heat for 5 minutes. Serve and enjoy!

Serves 5-6. 2 grams per serving.