This sauce is definitely a favorite among the majority of people who taste it. If you like balsamic, just think add a little heat, reduce it down, add a little for sweet, and all of a sudden you have Balsamic Habanero Drizzle, Tart, Sweet, Hot, Spicy, Sour, Salty and Tangy, it is a perfect condiment for any kitchen. Makes meals quick and easy, adding an exotic flair as well as a great dipping sauce for so many things
If this bottle has found its way into your kitchen, I am sure you will find many uses for it, but for my family and friends these are some of the favorite applications for Caribbean Spice Belize's Balsamic Habanero Drizzle
It makes a wonderful Salad Dressing, my brother requests a gallon for Christmas each year to keep him in stock. Perfect for a different sauce for chicken strips or fried shrimp.
It makes a great dipping sauce for raw vegetables, or drizzle Caribbean Spice Belize's Balsamic Habanero Drizzle over steamed broccoli or roasted potatoes.
For a quick meal, sear chicken or pork and add Caribbean Spice Belize's Balsamic Habanero Drizzle just after cooking over meat and let rest for 5 minutes.
Great for grilled shrimp as a dipping sauce or a baste Balsamic Habanero Drizzle just at the end of cooking
Simmer strawberries or raspberries in Caribbean Spice Belize's Balsamic Habanero Drizzle to your desired taste and it makes a wonderful topping for Vanilla Ice Cream
I love Balsamic Habanero Drizzle as a steak sauce as well or just pour the Balsamic Habanero Drizzel over the steak just as you get it off the grill let it rest for 5-10 minutes and enjoy
Spinach Salad with feta or baby mozzarella, and cherry tomatoes dressing is Balsamic Habanero Drizzle. Such a simple elegant salad, this is my personal go to salad for this Sauce.
Balsamic Habanero Glazed Chicken
You Will Need:
- 6 (6 ounce) boneless chicken Breasts
- ¾ cup Caribbean Spice Belize's Balsamic Habanero Drizzle
Preheat oven to 350 F
Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10-12 minutes, or until the chicken has just cooked through. Remove from the oven and enjoy.
Crispy Tempura Battered Shrimp With Balsamic Habanero Drizzle
Vegetable oil, for frying
2 pounds large shrimp, peeled with tails on
3 cups all-purpose flour, sifted and divided
2 cups water
Caribbean Spice Belize's Balsamic Habanero Drizzle
In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.
In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.
Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.
Serve with Caribbean Spice Belize's Balsamic Habanero Drizzle
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