A big indulgent La Cense steak rubbed with coffee and ancho chile powder! Grilling this steak is a must. It causes the brown sugar to caramelize and releases the richness of the coffee and ancho chiles. Usually I'd tell you how you can adjust the spiciness of a recipe but for this one I don't recommend it. Ancho chiles are so mild and add such an important note to the flavor profile that I think it just wouldn't be right to change it.
What do you get when you wrap warm corn tortillas around some spiced up flaky amberjack, add some crunchy citrus slaw and drizzle cool, creamy avocado sauce on top? Fish Tacos de Serrano - ChileBomb style, of course! This recipe is perfect for foodie guests. Set it all up as a taco bar and let guests flake their own fish for their tacos.
Melinda's Original Habanero Pepper XXXtra Hot Sauce
Hide your children it's XXXtra hot!
I haven't tried all of the hot sauces that Melinda's produces but I love the ones that I have tried. The reason that I like Melinda's so much is these sauces are fantastic, have a high degree of heat and are available for a few bucks in your local supermarket. Well, they're available in MY local supermarket anyway.
I've eaten the entire bottle in just over a week. This sauce was completely addictive. It's probably really hot for Johnny Everyone but for me it was just right for casual snacking. It was great on sandwiches and pizza but my favorite way to eat it was with cheese and crackers.
The first thing I noticed about this sauce was the acidity. This is usually the first thing that you taste since it usually takes a few seconds for capsaicin to work it's magic. The lime juice is distinctive and isn't overwhelmed by the vinegar. The pepper contribute a lot of fruity flavor as well as stinging heat. The carrot flavor is a bit masked but I think it is just meant to contribute sweetness, volume and color. Carrots are commonly used with habaneros since they pair very well.
The consistency of this sauce is a very nice but it's a bit puzzling. I can't quite figure out how it would be made. The sauce is basically minced habanero peppers suspended in a clear thick liquid. I'm assuming that liquid consists of lime juice, vinegar, pureed carrots, onion and garlic which are reduced until it's thick. The bottle includes a restrictor which sometimes gets stopped up by a pepper chunk. A good tap on the bottom of the bottle get's things flowing again.
I referred to the heat as stinging. It burns in a very cool way. The burn doesn't last for too long but it's a very sharp sting that affects your tongue and the back of your throat. The burn quickly subsides leaving a pleasant pepper and garlic aftertaste.
The Bottom Line:
This is an awesome sauce that's easy to find, is reasonably priced and has fresh ingredients. This sauce is the Bomb.
- red habanero peppers
- lime juice