Tabanero Hot Sauce

Call Website Contact the business

Tabanero Hot Sauce We're here to wage a war on bland. Tabanero's mission, which we've chosen to accept, is to take your mundane meals from BLAND to BAM in seconds.
(285)

SQF-certified sauce manufacturer crafting premium, clean, chef-inspired hot sauces, BBQ sauces & taco sauces.

🔥 🔥
📍South Florida
🛒 Walmart • Food Lion • Harris Teeter • H-E-B • Meijer • Hy-Vee • Amazon • Tabanero.com We're your new love. Your new one and only. Your 100% all-natural Healthy Heat. Viva la ! Get your taste buds ready, because we're the most FLAVORFUL hot sauce in the world.

Dracula left the group chat🧛•••
10/13/2026

Dracula left the group chat🧛

•
•
•

Dare to dip?🕷️🥑Spooky Jalapeño Avocado GuacamoleServes 6–8Ingredients• 3 large ripe avocados• ¼ cup Tabañero Jalapeño Av...
10/09/2026

Dare to dip?🕷️🥑

Spooky Jalapeño Avocado Guacamole

Serves 6–8

Ingredients

• 3 large ripe avocados
• ¼ cup Tabañero Jalapeño Avocado Taco Sauce, plus more to taste
• ¼ cup sour cream, plus more for the spiderweb
• Juice of 1 lime
• ¼ cup finely chopped fresh cilantro
• 1 small garlic clove, minced
• ½ tsp salt, or to taste
• Black pepper, to taste
• Black olives, for the spiders
• Tortilla chips, for serving

Directions

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork, leaving some small avocado chunks for texture.

Add the Tabañero Jalapeño Avocado Taco Sauce, sour cream, lime juice, cilantro, garlic, salt, and black pepper. Mix until everything is combined and creamy, while still keeping some texture in the avocado.

Spoon the guacamole into a shallow serving dish and smooth the top. Transfer a little sour cream to a piping bag or zip-top bag with a tiny corner snipped off. Pipe the sour cream in circles over the guacamole, then drag lines from the center outward to create a spiderweb.

To make the spiders, cut black olives in half for the bodies. Thinly slice additional olives into small curved strips for the legs and arrange them around each olive half. Place a few spiders across the web.

Serve immediately with tortilla chips and an extra drizzle of Tabañero Jalapeño Avocado Taco Sauce for even more flavor

•
•
•



Time to monster mash the avocados🧟

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork, leaving some small avocado chunks for texture.

•
•
•

🥑

Give it some wicked flavor👀

Add the Tabañero Jalapeño Avocado Taco Sauce, sour cream, lime juice, cilantro, garlic, salt, and black pepper.

•
•
•



Squeeze, season & stir🍋‍🟩

Mix until everything is combined and creamy, while still keeping some texture in the avocado.

•
•
•



Web first, spiders next🕸️

Spoon the guacamole into a shallow serving dish and smooth the top. Transfer a

Be careful what you summon👀•••
10/07/2026

Be careful what you summon👀

•
•
•

Spooky season has been summoned👻 Truffle Mummy Jalapeño PoppersMakes 12 mummy poppersIngredients• 6 large jalapeño peppe...
10/02/2026

Spooky season has been summoned👻

Truffle Mummy Jalapeño Poppers

Makes 12 mummy poppers

Ingredients

• 6 large jalapeño peppers
• 8 oz cream cheese, softened
• ¼ cup Tabañero Truffle Jalapeño Avocado Sauce, plus more for serving
• ½ cup shredded mozzarella or Monterey Jack
• ¼ tsp garlic powder
• Pinch of salt
• 1 sheet puff pastry, thawed
• 1 egg + 1 tbsp water, for egg wash
• 24 candy eyeballs

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the jalapeños in half lengthwise, keeping the stems intact. Scoop out the seeds and membranes. For less heat, remove them thoroughly.

Mix the softened cream cheese, Tabañero Truffle Jalapeño Avocado Sauce, shredded cheese, garlic powder, and a small pinch of salt until creamy. Spoon the filling generously into each jalapeño half.

Cut the puff pastry into thin strips, about ¼-inch wide. Wrap several strips loosely around each stuffed jalapeño, crossing them at different angles to create the mummy effect. Leave a small opening near the top for the eyes.

Place them on the baking sheet and lightly brush only the puff pastry with egg wash. Bake for about 18–22 minutes, until the pastry is puffed and deeply golden and the jalapeños have softened.

Let them cool for about 5 minutes, then place two candy eyeballs into the exposed filling on each mummy. Finish with an extra little drizzle of Tabañero Truffle Jalapeño Avocado Sauce if you want the Tabañero flavor to come through even more.

•
•


First, slice your hallow-peños in half🔪

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the jalapeños in half lengthwise, keeping the stems intact. Scoop out the seeds and membranes. Remove as much of the membrane for a milder popper.

•
•
•



Trick-or-Truffle? We choose Truffle🍄

Mix the softened cream cheese, Tabañero Truffle Jalapeño Avocado Sauce, shredded cheese, garlic powder, and a small pinch of salt until creamy.

•
•
•



Wrap ’em up like a mummy👀

Sp

Coming to a kitchen near you🧹
10/01/2026

Coming to a kitchen near you🧹


09/28/2026

We brought flavor to The Swamp🐊

In a pickle for lunch?🥒 Spicy Garlic Pickle Grilled CheeseServes 2Ingredients• 4 slices artisan sourdough bread• 4 tbsp ...
09/25/2026

In a pickle for lunch?🥒

Spicy Garlic Pickle Grilled Cheese

Serves 2

Ingredients

• 4 slices artisan sourdough bread
• 4 tbsp salted butter, softened
• 6 slices white American cheese
• ½ cup dill pickle chips, patted dry
• 2–3 tbsp Tabañero Garlic Habanero Hot Sauce, plus more for serving
• 1 small garlic clove, finely minced (optional for extra garlic flavor)

Directions

1. Prep the pickles: Pat the pickle chips dry with a paper towel. This keeps the grilled cheese crisp instead of soggy.
2. Build the sandwiches: Butter one side of each slice of sourdough. Place two slices butter-side down. Layer each with white American cheese, pickle chips, a drizzle of Tabañero Garlic Habanero, and another layer of cheese. Top with the remaining bread, butter-side up.
3. Grill: Heat a skillet over medium-low heat. Cook for about 3–4 minutes per side, gently pressing with a spatula, until the sourdough is deeply golden and crisp and the cheese is completely melted.
4. Serve: Slice in half and finish with an extra drizzle of Tabañero Garlic Habanero for more heat.

Content tip: For the best cheese-pull shot, let it sit for only about 30–60 seconds after cooking before slicing and pulling apart.

•
•
•



Butter her up🧈

Butter one side of each slice of sourdough.

•
•
•



Say cheese😁

Layer each side of bread with white American cheese, pickle chips, a drizzle of Tabañero Garlic Habanero, and another layer of cheese. Top with the remaining bread, butter-side up.

•
•
•



The golden rule: don’t rush the melt🧀

Heat a skillet over medium-low heat. Cook for about 3–4 minutes per side, gently pressing with a spatula, until the sourdough is deeply golden and crisp and the cheese is completely melted.

•
•
•



And that’s how you upgrade a classic🥒

Slice in half and finish with an extra drizzle of Tabañero Garlic Habanero for more heat.

•
•
•

#

09/21/2026

Game day with the Owls🦉🏈 Full video on YouTube!


Your tastebuds called📞 They’re begging for a Scotch Bonnet Chimichurri Chicken & Steak BowlMakes 4 bowlsIngredientsChick...
09/18/2026

Your tastebuds called📞 They’re begging for a Scotch Bonnet Chimichurri Chicken & Steak Bowl

Makes 4 bowls

Ingredients

Chicken & Steak

• 1 lb flank steak or sirloin
• 1 lb boneless, skinless chicken breast
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• Kosher salt & black pepper
• Juice of 1 lime

Scotch Bonnet Chimichurri

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• ⅓ cup extra-virgin olive oil
• 2 tbsp red w**e vinegar
• 2 tbsp Tabañero Scotch Bonnet
• 1 tbsp fresh lime juice
• ½ tsp dried oregano
• ¼ tsp kosher salt
• Fresh cracked black pepper

For the Bowls

• 3 cups cooked jasmine rice
• 2 avocados, sliced
• Pickled red onions
• 1½ cups cherry tomatoes
• Fresh lime wedges
• Fresh parsley

Directions

1. Make the chimichurri. Combine red w**e vinegar, lime juice and Tabañero Scotch Bonnet. Stir in parsley, cilantro, garlic, oregano, salt and pepper. Slowly stir in olive oil. Let sit for 20–30 minutes.

2. Cook the steak. Season with olive oil, minced garlic, smoked paprika, onion powder, salt, pepper and lime. Let sit for 20–30 minutes, then grill or sear to your preferred doneness. Rest for 5–10 minutes and slice against the grain.

3. Cook the chicken. Season with olive oil, garlic powder, smoked paprika, oregano, onion powder, salt, pepper and lime. Grill or sear until golden and cooked through. Rest, then slice.

4. Blister the tomatoes. Cook cherry tomatoes in a hot skillet until lightly charred and just beginning to soften.

5. Build the bowls. Add jasmine rice, chicken, steak, avocado, blistered tomatoes and pickled red onions. Spoon the Scotch Bonnet Chimichurri generously over the chicken and steak. Finish with fresh lime and parsley.

•
•
•



Double the protein, double the fun🥩🍗

Cook the chicken & steak. Season both with olive oil, garlic, smoked paprika, onion powder, salt, pepper and lime. Add oregano to the chicken. Grill or sear until cooked to your liking, then rest and slice.

•
•
•

Address

Delray Beach, FL

Opening Hours

Monday 7am - 5pm
Tuesday 7am - 5pm
Wednesday 7am - 5pm
Thursday 7am - 5pm
Friday 7am - 12pm

Telephone

+18884434224

Website

, ,

Alerts

Be the first to know and let us send you an email when Tabanero Hot Sauce posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Tabanero Hot Sauce:

Shortcuts

Share

Category