Ingredients Weight Measure
Pasta, all-organic vegetable tricolor fusilli 3 lbs.
TABASCO® brand Habanero Sauce 2 Tbsp.
Mango juice 12 oz.
Sweet green pepper 8 oz.
Sweet red pepper 8 oz.
Sweet yellow pepper 8 oz.
Starfruit, sliced 8 oz.
Jicama 16 oz.
Mango juice 1-1/4 cups
Vegetable oil 1/2 cup
White vinegar 1/4 cup
Lemon juice 1/4 cup
Dijon mustard 1 Tbsp.
TABASCO® brand Habanero Sauce 3 Tbsp.
Allspice 1/4 tsp.
Mesclun mix 2 lbs.


  1. Boil enough unsalted water in a heavy-bottomed stock pot to properly cook the amount of pasta required (approximately 1.5 gal.), adding 2 Tbsp. TABASCO® Habanero Sauce to the water. Once al dente, drain and toss with 12 oz. mango juice. Set aside to cool.
  2. Clean, wash and dry mesclun mix. Set aside in serving bowl.
  3. Wash and dry all peppers, cut off tops and reserve for future use, clean out seeds and ribs, slice into batonnet so that they are "J" shaped.
  4. Clean starfruit and slice into 1/4" thickness.
  5. Peel jicama and large dice.
  6. For the mango-habanero vinaigrette, whisk 1-1/4 cups mango juice, vegetable oil, white vinegar, lemon juice, Dijon mustard, 3 Tbsp. TABASCO® Habanero Sauce and allspice to incorporate them in a bowl and allow to rest for at least 30 minutes.
  7. Once rested, pour over cooled pasta and toss to coat.
  8. To plate, lightly cover base of each plate with mesclun mix. Top with pasta and sprinkle with jicama. Add pepper strips at 1/3 intervals with hook over side and flat cut toward the middle of the plate. Top with a starfruit slice and serve.

Yield: 20 servings