Outer Limits Hot Sauce

Habanero Wing Sauce


1/2 cup Outer Limits Habanero Hot Sauce

2 cloves of garlic, grated or minced

2 Tbsp Butter

2 tsp Apple Cider Vinegar

Salt and Pepper to Taste


1. Add all ingredients to a small sauce pot, cook over medium heat until reduced by about half.

Note: Once the sauce is finished toss your cooked wings, or chicken fingers in it.  Works great on grilled chicken too.  Brush one side of the chicken right before its done and flip it over and give it a few seconds on the grill, then brush the other side and do the same.


Spicy Cilantro and Citrus Slow Cooker Pulled Pork


1-2lbs Whole Pork Loin

1 Bunch Cilantro

2-3 Habanero Peppers or 4 Tablespoons Outer Limits Habanero Hot Sauce

1 Navel Orange, Zest and Juice

2 Limes, Zest and Juice

3 Cloves of Garlic

Salt and Pepper to Taste

1/2 cup Olive Oil

1. Place everything except the pork and olive oil in a blender. Start to blend and slowly stream in the olive oil until the sauce gets a nice thin consistency.  Depending on the size of your cilantro bundle and the amount of juice from your citrus you may need a little more or less oil.

2. Once you have the finished sauce add the Pork to the slow cooker and pour all the sauce over it turning to make sure the pork is fully coated.

3. Turn the slow cooker on Low and leave the pork undisturbed for 4 to 6 hours depending on weight.

4. Shred the pork with 2 forks.

Note: Pork can be eaten as is or it makes a great filling for tacos, burritos and much more! Pictured is a Tostada topped with the pork, fresh pico de gallo and shredded cheese!


Roasted Garlic and Habanero Chicken


1 lb Chicken Tenders or Breasts

2 Heads Garlic

3 Tbsp Outer Limits Habanero Hot Sauce

1/3 Cup + 2 Tbsp Extra Virgin Olive Oil

Salt and Pepper

1. Roast two heads of garlic; cut the tops off the whole heads of garlic so that the cloves are exposed. Put each head of garlic in its own piece of tin foil and pour 1 Tbsp of olive oil over each heads cloves, then wrap the tin foil around it.  Place the wrapped garlic heads onto a sheet pan and put in an oven preheated to 425 degrees for 45 minutes.

2. Squeeze the roasted garlic cloves out of the head into a blender or small food processor. Add the 3 Tbsp of Outer Limits Habanero Hot Sauce and 1/2 Tbsp salt and a few cracks fresh black pepper to the blender.  Start to blend and stream in the 1/3 cup of Extra Virgin Olive Oil, continue to blend until smooth.

3. Pour all of the marinade over the chicken in either a shallow baking dish or large ziploc bag, marinate for 4 hours or up to overnight.

4. Cook the chicken your favorite way, we recommend grilling or sauteeing it in a pan.

Note: This recipe is only mildly spicy despite using the Habanero sauce, if you want it to be real fiery, up the sauce to 5 Tbsp.  Pictured with oven roasted steak fries.

Jalapeno Lime Shrimp Tostadas with Cilantro Pesto and Pico De Gallo 


1 lb Large Shrimp, Peeled and Deveined

3 Tbsp Outer Limits Jalapeno Lime Hot Sauce

1/4 Cup + 2 Tbsp Extra Virgin Olive Oil + More for Brushing Tortillas

3/4 lb Tomatoes

3 Jalapenos

1/4 of a White Onion

1 Bunch of Cilantro

1 Lime

2 Cloves of Garlic

1/4 Cup Cotija Cheese

6 Six Inch Flour Tortillas

Queso Fresco for finishing

Salt and Pepper

1. First make the Pico De Gallo; Cut the 3/4 lb of tomatoes into a small dice, cut the 1/4 of a white onion into a small dice, mince one Jalapeno, mince 2 Tbsp of cilantro, mince one clove of garlic and add all ingredients to a bowl.  Squeeze the juice of one lime over the bowl and add salt and pepper to taste.  Let the Pico De Gallo sit in the fridge, the longer it sits the better it will taste.

2. Mix 2 Tbsp of Olive Oil with 3 Tbsp of Outer Limits Jalapeno Lime Hot Sauce and salt and pepper to taste.  Pour over the peeled and deveined shrimp and let marinate in the fridge for 30 minutes or up to to one hour.

3. Next make the Cilantro Pesto.  Start by roasting two jalapenos over an open flame until the skin is completely blackened.  Once the skin is blackened all around place the jalapenos in a small bowl and cover it with plastic wrap.  Let the peppers sit in the bowl for 5-10 minutes this will make the skin easier to peel off.  After the peppers have sat rub the skin off with a paper towel.  Cut the stems off the peppers and place them in a food processor along with the cilantro, use all the leaves and tender stems, just trim off the very bottom of the cilantro stems.  Next add the 1/4 cup of Cotija Cheese and salt and pepper to taste.  Turn on the food processor and slowly stream in the 1/4 cup of olive oil.  Place the finished pesto aside.

4. Place the marinated shrimp on a foil lined baking sheet and roast for 6 minutes in an oven pre-heated to 400 degrees.

5. While the shrimp are roasting toast your tortillas.  Lightly brush each side of the tortillas with olive oil and then one at a time place them in a non stick pan over medium heat and toast them until crispy but not burnt.  About 2 minutes per side.  Once they are golden brown and are crispy enough that they no longer fold they are done.

6. Lastly assemble the tostadas.  Spread some Cilantro Pesto on top of a tortilla, place 4-5 shrimp on top then top with Pico De Gallo and some crumbled Queso Freso.  Enjoy! 

Note: This makes enough tostadas for 2 people to have as a main course.  If you are serving more people just double the amount of shrimp and marinade and toast more tortillas.  You will still have enough Pesto and Pico De Gallo to serve 4 people, so no need to make extra.  If you're only serivng two people use the leftover Pesto and Pico for burritos the next day!