Hot Chocolate Sauce

Ingredients Weight Measure
Pasilla chiles, dried, seeds and stem removed, diced 1-1/2 oz.
Tomatoes, fresh, chopped 2 cups
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
TABASCO® brand Habanero Sauce 2 tsp.
Garlic, chopped 2 Tbsp.
Bittersweet chocolate 2-1/2 oz.
Cinnamon, ground 1 tsp.
Olive oil 1 Tbsp.
Chicken stock 3 cups
Salt to taste

Hot Chocolate Shrimp

Ingredients Weight Measure
Shrimp, 26/30 count, peeled, deveined 60 ea.
Vegetable oil 1/4 cup
Salt and pepper to taste
Limes, juice of 3 ea.
Hot Chocolate Sauce (see above) 1 cup
Cilantro leaves, for garnish 60 ea.

Papaya-Avocado Escabèche

Ingredients Weight Measure
White wine 2 cups
Rice wine vinegar 1-1/2 cups
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Sugar 1 Tbsp.
Garlic, fresh, minced 1 tsp.
Oregano, dried 1 tsp.
Black pepper, fresh ground 1/2 tsp.
Kosher salt 1 Tbsp.
Red bell peppers, julienne 1-1/2 cups
Red onion, julienne 3/4 cup
Yellow onion, julienne 3/4 cup
Papayas, peeled, seeded, thinly sliced 3 cups
Avocados, peeled, seeded, sliced thin lengthwise 3 ea.


  1. For the Hot Chocolate Sauce, combine all ingredients, except chicken stock and salt, in a sauce pot. Cook over a low flame, stirring frequently, for 10-12 minutes. Add chicken stock, simmer for 20 minutes. Remove from heat and blend until smooth. Season to taste with salt.
  2. For the Hot Chocolate Shrimp, toss shrimp in large bowl with olive oil, salt and pepper. Place shrimp on hot grill, cooking both sides until done. Remove from grill, place in bowl, squeeze in lime juice and then toss with Hot Chocolate Sauce.
  3. For the Papaya-Avocado Escabèche, combine the first 8 ingredients in a saucepan, holding back 1 Tbsp. TABASCO® Garlic Pepper Sauce. Bring to a boil, and continue to simmer for 10 minutes. Remove from heat, and add remaining Tbsp. TABASCO® Garlic Pepper Sauce.
  4. Spread julienne bell peppers and onions on bottom of a 16x10x2" glass or plastic pan. Pour the hot liquid over the vegetables. Place uncovered in the refrigerator to cool. Once liquid is cool, carefully mix in papayas and avocados. Adjust seasoning with salt as desired.
  5. To plate, place equal amounts of escabèche in center of 12 plates. Place 5 shrimp around escabèche. Garnish plate with cilantro leaves in between the shrimp.

Yield: 12 servings