Within the family of chile peppers, the habanero (pronounced ah bah NEH roh) is one to two inches long and is one of the hottest of the peppers. It's actually hotter than the jalapeno, so customers purchasing Stripling's Fire Roasted Habanero Hot Sauce are brave souls indeed. In this recipe (below) for Creamy Habanero Dip, we use this specific hot sauce to liven up the sour cream and tomatoes.

Creamy Habanero Dip

2 Tbsp. grapeseed oil

1/2 c. diced onion

2 individual garlic cloves, chopped

1 (14.5 oz.) can of diced tomatoes, undrained

2 1/2 Tbsp. fresh cilantro, chopped

2 tsp. Stripling's Fire Roasted Habanero Hot Sauce*

1 (16 oz.) carton regular sour cream

Directions:

Several whole stems of cilantro Briefly cook onion and garlic in skillet with grapeseed oil. Add in tomatoes, allowing them to boil momentarily and then lower heat. Keep cooking for another 4-6 minutes. Let tomato mixture cool completely and then in medium mixing bowl blend in cilantro, sour cream, and hot sauce. Scoop into serving dish, garnish with stems of cilantro, and chill in refrigerator for several hours. *1(5 ounce) bottle of Stripling's Fire Roasted Habanero Hot Sauce will meet the recipe requirement and leave a nice amount remaining for other uses!