Margie’s Sassy Sauce

Ingredients:

• ¼ stick of butter
• 1 tsp. of garlic powder
• ⅓ cup of Tickle Your Palate Exquisite Habanero Sauce
• ¼ cup of heavy cream

Melt butter. Add garlic powder and habanero sauce, then sauté for a few minutes. Add cream and stir.

Tickle Your Palate Smash Burger

Burger Components:

• Ground chuck (80/20) – 3–4 oz balls
• Brioche or potato buns, buttered and toasted
• Sharp white cheddar or smoked gouda
• Pickled red onions (for tang and contrast)
• Crisp butter lettuce or arugula
•  Thin tomato slices (optional)

Habanero Burger Juice (Signature Blend):

This infuses the beef with umami and heat.

• ½ stick unsalted butter, melted
• 1 tbsp Worcestershire sauce
• ½ tbsp fish sauce
• 1 tsp soy sauce
• 1 tbsp Exquisite Habanero Pepper Sauce
• Dash of liquid smoke (optional)

To use: Gently mix into the ground beef before forming balls. Don’t overwork the meat.

Smoky Habanero Smash Sauce:

A creamy, tangy, spicy sauce that complements the burger’s richness.

• ½ cup mayo
• 1 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tbsp sweet pickle relish
• 1 tbsp Exquisite Habanero Pepper Sauce
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Squeeze of lime juice
• Salt to taste

Tip: Let it chill for 30 minutes before serving to deepen the flavor.

Assembly Tips:

• Smash & sear: Get that crispy Maillard crust!
• Cheese melt: Add cheese right after flipping.
• Layer: Bottom bun → sauce → lettuce → burger → pickled onions → tomato → more sauce → top bun.
• Serve: With sweet potato fries or yuca chips and a cold citrusy IPA or hibiscus iced tea.

Would you like a name for this burger—something that fits your brand’s voice and story? I can also help you write a short menu description or social media caption to promote it! Visit our Support page, and use our contact form to reach out via email.

Tickle Your Palate Pulled Pork

Spice Rub:

This sets the foundation with smoky, sweet, and savory notes.

• ¼ cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp cayenne (optional for extra heat)

Rub generously over a 4–5 lb pork shoulder (bone-in or boneless). Let it sit overnight if possible.

Braising Liquid:

Infused with your habanero sauce for flavor-packed tenderness.

• ½ cup apple cider vinegar
• ½ cup chicken broth
• 2 tbsp Worcestershire sauce
• 2 tbsp Exquisite Habanero Pepper Sauce
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp liquid smoke (optional)

To cook: Place pork in a Dutch oven or roasting pan. Pour liquid around (not over) the meat. Cover tightly and roast at 300°F for 3–4 hours, until fork-tender. Uncover for the last 30 minutes to caramelize the crust.

Habanero Finishing Glaze:

Brush this on after shredding for a glossy, spicy finish.

• ¼ cup Exquisite Habanero Pepper Sauce
• 2 tbsp honey
• 1 tbsp lime juice
• Pinch of salt

Warm gently and toss with shredded pork.

Serving Ideas:

• Brioche buns with pickled red onions and cilantro slaw
• Tacos with charred pineapple and avocado crema
• Grain bowls with roasted sweet potatoes and black beans

White Bean Hummus with Sun Butter & TYP Habanero Sauce

Ingredients:

• 1 (15 oz) can white beans (butter beans or cannellini), drained and rinsed
• 2 tbsp sunflower seed butter (unsweetened)
• 1 tbsp Exquisite Habanero Pepper Sauce
• 1 clove garlic, minced
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• ¼ tsp ground cumin
• ¼ tsp smoked paprika
• Salt to taste
• 2–3 tbsp cold water (adjust for texture)

Instructions:

• In a food processor, blend white beans and garlic until smooth.
• Add sun butter, habanero sauce, lemon juice, olive oil, cumin, paprika, and salt.
• Blend until creamy, adding cold water gradually to reach desired consistency.
• Taste and adjust seasoning—add more lemon for brightness or habanero sauce for kick.
• Chill for 30 minutes to let flavors meld.

Serving Ideas:

• Dip: Serve with cucumber spears, jicama sticks, or grilled flatbread.
• Spread: Slather on sourdough toast with pickled onions and microgreens.
• Base: Use as a layer in grain bowls with roasted veggies and crispy chickpeas.