Spice up your Recipes with Secretos Mayas Chilli Sauces!

The recipes we share with you on this page have all been created by Mexican gourmets. We hope you will enjoy trying them out! (Please note that this page is 'printer-friendly').
!Buen apetito!

Secretos Mayas Hot Recipes

Choose your spicy recipe:


Yucateca style Fish in Grilled in Banana Leaves


Ingredients

  • 2-3 tablespoons Secretos Mayas Smoked Habanero Chili Salsa (MILD or HOT)

  • 4 tablespoons lime juice

  • 2 tablespoons achiote paste

  • 3 tomatoes, sliced

  • 1 red onion, sliced

  • 3 tablespoons meltedbButter or oil

  • 3-4 pounds fish filet

  • 6 sections banana leaves (each about 1 foot by 1 foot)

  • 6 sections aluminum foil (same size as banana leaves)

Method


- Dissolve achiote paste in lime juice, add Salsa. Gently marinate fish in this mixture for 10 to 20 minutes.

- Lay down a piece of foil, then a Banana Leaf, then a portion of fish. Wrap the fish with the Banana Leaf and the foil. The idea is to first cover the fish with the Banana Leaf, then the Foil. Make sure the fish packets are not too tight and that they are sealed very well.

- Grill these over charcoal, or over a gas grill or even in a very hot oven. They are done when they puff up and you can smell the fish.

- When ready to serve, remove all the foil, lay each packet on a plate, and carefully unwrap the fish, leaving the steamy fragrant Banana Leaf under the fish to keep it warm and moist. It looks and smells great!

Cajun Shrimp Herradura Anejo


Ingredients


For the Marinade:

  • 2-3 tablespoons Secretos Mayas Smoked Habanero Chili Salsa (MILD or HOT)

  • 4 fluid ounces of Herradura Anejo or any other good aged Agave Tequila

  • juice of 2 large limes

  • small bunch of cilantro (or coriander leaves), chopped

  • 2 tablespoons olive oil

  • zest from two oranges or tangerines

You will also need:

  • 3 pounds large shrimp, shelled and deveined

  • 1 onion, cut into chunks

  • 6 garlic cloves, peeled

  • 1 orange, cut into segments

Method


- Marinade the shrimp with the marinade ingredients for a few hours.

- Skewer the shrimp with onions, garlic and oranges.

- Barbeque on hot grill until shrimps turn pink and curl slightly.

- Be sure to serve with more Secretos Mayas Smoked Habanero Salsa!

Hot Chilli Sauce Recipe

Caribbean Grouper Salad with Mango, Avocado and Chaya Spinach


Ingredients


For the Marinade:

  • 2-3 tablespoons Secretos Mayas Smoked Habanero Chili Salsa (MILD or HOT)

  • 3 tablespoons garlic, minced

  • 3 tablespoons onion, minced

  • 2 tablespoons brown sugar

  • 2 teaspoons oregano or thyme

  • juice and zest from 4 limes

You will also need:

  • 3 pounds grouper (or sea-bass), skin on

  • 3 mangos, cut into strips

  • 3 avocados, cut into strips

  • 2 tablespoons cilantro (or coriander leaves), chopped finely

  • 1/2 pound cleaned chaya (or Spinach)

  • 1/2 cup olive oil

  • juice from 2 oranges

Method


- Marinate the fish with the spices for 30 minutes.

- Grill over hot charcoal (or saute in a frying pan) until nicely seared (don't overcook!).

- Mix the olive oil and orange juice with the chaya (or spinach), top with chunks of fish, mangos and avocado.

- Garnish with cilantro (or coriander).

- Be sure to serve with more Secretos Mayas Smoked Habanero Salsa!

Cooking with Chilli Sauce

Grilled Shrimp Cocktail Mazatlan-Style

Mexican seafood cocktails and ceviches are a lot spicier than one traditionally served in America. Sometimes the shrimp is grilled.
This recipe serves 4. Heat: medium.


Ingredients


The Shrimp:

  • 4 to 5 tablespoons butter or vegetable oil

  • 2 to 3 cloves garlic, minced

  • 2 teaspoons ground guajillo chilli or substitute with chilli de arbol powder

  • 1 tablespoon lime juice

  • 1 lb medium-sized shrimp, shelled and deveined

The Cocktail:

  • 1 small cucumber, diced

  • 1 small tomato, diced

  • 1 small avocado, cubed

  • 2 tablespoons chopped red onion

  • 2 tablespoons chopped fresh cilantro (or coriander)

The Sauce:

  • 2 tomatoes, peeled and deseeded

  • 1/4 cup orange juice

  • 2 tablespoons lime juice

  • 2 serrano chillies, seeds and stems removed, quartered, or substitute jalapeņos

  • 1 tablespoon chopped red onion

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon garlic salt

  • 1/4 teaspoon cracked black pepper

  • butter

Method


- To prepare the shrimp, melt the butter in a saucepan, add the garlic, chilli, and lime juice. Simmer the mixture for a couple of minutes.

- Thread the shrimp on skewers.

- Baste the shrimp with the chilli butter and grill over a medium heat, basting continually with the sauce, for 3 to 4 minutes or until the shrimp turns pink and opaque.

- To make the cocktail, combine all the ingredients, except the shrimp and cilantro (or coriander), in a bowl and mix gently.

- Divide the mixture into 4 large cups or glasses, such as Sundae glasses.

- Place all the ingredients for the sauce in a blender or food processor and puree until smooth.

- Pour over the cocktail mixture, arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro (or coriander), and serve.

Hot Chilli Sauce Recipes

Marinaded and Smoked King Salmon with Hot Sauces

The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working.
The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.
This recipe serves 10 or more. Heat: this will depend on the sauces you choose to serve!

Ingredients


The Marinade:

  • 2.5 cups kosher salt

  • 3/4 cup brown sugar

  • 1 tablespoon freshly ground black pepper

  • 1 teaspoon ground oregano

  • 1 teaspoon crushed dill weed

The Salmon:

  • 2 large salmon fillets, about 2 to 5 pounds each, or 5 small but thicker fillets

The Sauces:

These sauces will work well but you can really serve any selection of sauces, so we recommend you experiment.

  • Secretos Mayas Habanero Hot Sauce

  • Sherry pepper hot sauce

  • Spicy mustard

  • Creamy horseradish sauce
Secretos Mayas Hot chilli sauce recipe

Method


- Combine the ingredients for the cure in a bowl and mix well.

- Place a sheet of plastic wrap on an aluminum baking pan and spread about a 1/8-inch thick layer of the cure blend and place the fillets on the plastic wrap.

  - Top the fillets with 1/8-inch of cure.

- Cover the fillets with plastic wrap and marinade in the refrigerator for at least 2 hours; a 4-hour marinade is preferable.

- Remove the fillets from the wrap and rinse the marinade off each fillet. Allow the fillets to air dry for about 2 hours. Prepare a fire in the smoker's firebox with pecan wood or other fruit or nut hardwood of choice, such as apple, apricot, peach, or walnut. When the fire stabilizes and the smoke is no longer hot, place the fillets skin-side down on racks or on the aluminum baking pan. Smoke the fillets for 4 to 5 hours, depending on their thickness. Regularly check the fire and fillets to make sure that the fish is smoking, not rapidly cooking. Serve the salmon over crackers of choice topped with any of the three sauces as an appetizer. Refrigerate any leftovers, which will keep for weeks....

- Allow the fillets to air dry for about 2 hours.

- Prepare a fire in the smoker's firebox with pecan wood or other fruit or nut hardwood of choice, such as apple, apricot, peach, or walnut. When the fire stabilizes and the smoke is no longer hot, place the fillets skin-side down on racks or on the aluminum baking pan.

- Smoke the fillets for 4 to 5 hours, depending on their thickness. Regularly check the fire and fillets to make sure that the fish is smoking, not rapidly cooking.

- Serve the salmon over crackers or canape of your choice topped with any of the three sauces as an appetiser.

- Refrigerate any leftovers, which will keep for weeks....

Jamaican Style Jerk Marinade

This recipe is suitable for seafood, meat, chicken or vegetables.
The main ingredient in classic Jamaican Jerk Seasoning is Scotch bonnet chilli pepper, a variety of the habanero, so named for the shape of the pepper which resembles a Scotch tam or hat. This pepper ranges in color from green to yellow to red, often mixed depending on the ripeness of the pepper. The purpose of the chilli pepper was not only to spice up otherwise bland foods, but also to preserve foods when refrigeration was not easy to come by and to aid in digestion.

Ingredients

  • 3-4 tablespoons Secretos Mayas Smoked Habanero Chili Salsa (MILD or HOT)

  • 2 tablespoon minced scallion or onion

  • 1 teaspoon allspice, fresh grated or dry

  • 1 teaspoon ginger, fresh grated or dry

  • 1/2 cup orange Juice

Method


- Mix all ingredients together.

- Marinate 4 pounds of seafood, meat, chicken or vegetables for 30 minutes before you charcoal grill (or bake in the oven).

- Brush on more marinade during cooking.

- Be sure to serve with your favourite Secretos Mayas Smoked Habanero Salsa: Hot Sauce, Mild Sauce or Green Sauce!

Spicy Caribbean Orange-glazed Chicken

This chicken recipe is equally delicious cooked on the outdoor barbecue grill or in the kitchen oven.
The main ingredient in classic Jamaican Jerk Seasoning is Scotch bonnet chilli pepper, a variety of the habanero, so named for the shape of the pepper which resembles a Scotch tam or hat. This pepper ranges in color from green to yellow to red, often mixed depending on the ripeness of the pepper. The purpose of the chilli pepper was not only to spice up otherwise bland foods, but also to preserve foods when refrigeration was not easy to come by and to aid in digestion.

Ingredients


For the Glaze:

  • 2 tablespoons Secretos Mayas Smoked Habanero Chili Salsa (MILD or HOT)

  • 2 tablespoons orange marmalade

  • 2 tablespoons melted butter or oil

You will also need:

  • 1 chicken, cut into portions

Method


- Grill the chicken pieces slowly over coals until fork tender OR bake uncovered in the oven. This allows the chicken to cook without the glaze burning.

- Mix together the glaze and brush on the chicken. Continue to cook for a few minutes longer until nicely crisp. You need to cook the chicken by itself (or with a marinade) before adding the glaze.

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