Cooking with El Yucateco hot sauce #SauceOn #Shop

This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.  Being the stay at home parent we go to Publix at least 3 times a week.  I cook all of the meals for the family and sometimes a new recipe is as simple as adding hot sauce to it.  Hot sauce recipes, when used correctly can add flavor and taste.  The goal when cooking for us is a balance of adding new flavors for the boys and adding a little heat for my wife and me.

El Yucateco is simple to find.  We went down the canned meat isle; it also has all of the international foods and looked up.  In our case it was on the top shelf in a small bottle.  The price per ounce math wizard in my head started doing the addition to see if it was a good value.    The unknown variables on the table were how it tasted and how much you had to use in order to get the flavor.

We’ve used some hot sauces that required using copious amounts in order to feel something.  Granted that something, varies for people and their hot sauce.  I don’t like hot sauce that was made with insanity peppers from a burning field in Death Valley.  I like taste with heat.  Bring the heat yes, but also bring the taste.   At the risk of sounding like a song from Florida/Georgia Line, get your #SauceOn.

We had Red Habanero Sauce, but it also comes in Green Habanero Sauce and XXXtra Hot Kutbil-ik Sauce.  Don’t let the ‘habanero’ trick you.  It is hot, but it’s not unbearable, cruel or unusual.  It is actually quite awesome, with more flavor than heat, as you will read.

We made two dishes with El Yucateco.    The first one was a traditional hamburger, mixed with pesto, the hot sauce and cheese.  Once the burgers were finished cooking we put El Yucateco on the bun and realized that it pours much quicker than one would think.  A quick scrape of the bun with our knife took care of the excess hot sauce and we made a mental note for future use.

The burger was excellent and topped with a fresh tomato and one egg cooked over easy.  The yolk in the egg was a perfect, yellow, runny liquid so it acted as a natural coolant to the heat of El Yucateco.  The flavor lingered though, that’s a good thing that most of the hot sauces we’ve tried have not done.

For the second recipe we made a bagel with eggs, spinach, pepperoni, various kinds of cheese, olives and El Yucateco.  Lesson learned that a little goes a long way, we put four dabs of hot sauce on the eggs and sealed up the bagel.  Boom, best bagel we’ve had in ages.  Again, El Yucateco was there, but not over powering and had buckets of flavor.

Keep in mind it provided lots of flavor with only those four dabs.  The fact that it doesn’t take much to yield results is something that makes my bottom line smile-and that’s not a weight reference.  Good luck cooking with those hot sauce recipes.  Do you have a go-to use for hot sauce that makes your dishes stand out?