Chimay Hot Sauces
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Sure, some like it hot. But some like it even hotter. And for hot sauce aficionados, habanero salsa, made from the intensely spicy habanero pepper, is a popular condiment. Chimay Salsa Habanera, made by Industrias Maya Chontal in Tabasco, Mexico, is considered a favourite by many habanero salsa enthusiasts.
Habanero means "from Havana" in Spanish. It is believed the habanero pepper originated in Cuba. It was later introduced to Mexico's Yucatán Peninsula, where about 1,500 tons of habaneros are harvested annually. One of the most common ways to eat habanero pepper is in the form of habanero salsa. There are many recipes for habanero salsa, with the majority of them mixing habaneros with ingredients such as fruits or vegetables. Chimay Salsa Habanera contains no artificial colours or preservatives, giving it the flavour of fresh habanera chillies.
- Habanero means "from Havana" in Spanish.
- There are many recipes for habanero salsa, with the majority of them mixing habaneros with ingredients such as fruits or vegetables.
Industrias Maya Chontal was established in 2001 to create a sustainable source of employment in the state of Tabasco, Mexico using agricultural resources plentiful in the region. As of 2011, sales average 50,000 units per month with a production capacity of 4,800 units per day.
After a 2009 expansion of its manufacturing facilities, Chimay Salsa Habanera has broadened its distribution network throughout Mexico and the company has future plans for international expansion into the U.S., Turkey, Italy and Spain. Future expansion into the U.S. market is good news for Chimay Salsa fans, who in the meantime will have to settle for stocking up on bottles of salsa when they are in Mexico on vacation, or by searching the Web for private parties selling the salsa online.
Chimay Salsa Habanera comes in four flavours, colours and levels of spiciness to suit your palate: Negra la menos picante (black, the least spicy), verde la poco picante (green, a little spicy), roja la muy picante (red, very spicy), amarilla la extra picante (yellow, extra spicy).
Lynda Wilson has been sharing her knowledge with web readers for over 10 years. She currently owns and operates online travel websites covering travel to Mexico. Her past experience includes operating a Spanish school in Mexico, as well as directing graduate admissions at a major U.S. university. Lynda holds a Bachelor of Science and a Master of Business Administration from the University of Minnesota.