Thursday, May 22, 2008

Hellishly Hot Habanero Rub Baste

This recipe comes from the folks who make the "From Hell" line of habanero sauces and seasonings. I dare you to try it! A word of advice: Have some ice cream or cold milk handy for those who can't handle the heat. FYI, if you are on a low-sodium or low-salt diet, you're in luck: The dry rub used in this recipe contains no salt!

1/2 cup butter or margarine, softened
1 Tbs Habanero Rub From Hell
1 cup fresh chopped parsley, optional (if I don't have fresh parsley on hand, I use 1/4 cup dried parsley)

Using a fork, mash in the Habanero Rub From Hell and parsley into the butter or margarine, until well-blended. Slather over fish, poultry or meat, then grill or broil as desired, basting with more of the rub/butter mixture.

Zestfully yours,

PS: You can melt the butter for easier blending/basting, and even use it as a fiery butter sauce to dip broiled or steamed shrimp!

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