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Marie's recipe was the first habanero pepper sauce to achieve national distribution in the United States, with the Reese Finer Foods distribution network in 1989. Once the market for the product had been established, the importer, Figueroa International Inc., who was marketing the sauce, trademarked the product name, effectively cutting Sharp ...
Sharp scallions, warming allspice, and fragrant ginger come together in a zippy green sauce, the perfect companion to tender, slow-cooked chicken thighs. A nod to the flavors of an island dinner.
Habanero peppers, pepper extract, apricot nectar (water, apricot pulp and juice, corn syrup, sugar, citric acid, ascorbic acid), mustard flour, garlic, allspice and spices (product label, The Final Answer, 2011)
This classic dish paired crispy roasted duck with a tangy orange sauce. Duck à l’Orange perfectly balanced rich and zesty flavors, making it a favorite for impressing guests at elegant gatherings.
Almond Ice Cream Bar with Roasted Pineapple (Erika) Team Naughty & Nice: Zac, Heather C., Malika Flaming Dessert: Chocolate Cake with Flambéed Cherries; Banana Crème Fraîche Cake with Red Curry Frosting (Zac) Black Pepper Pineapple with Chocolate Sherbert and Meringue Shards (Heather C.)
Wearing rubber gloves, stem and seed the chiles and transfer them to the blender. Add the vinegar, water, mustard, allspice and salt to the blender and pulse to a chunky but pourable sauce. Carefully remove the lid and transfer the hot sauce to bottles using a funnel. Refrigerate for up to 6 months.
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Traditional Panamanian hot sauce is usually made with "Aji Chombo", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on vinegar content and without mustard.
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