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Barbaro Sauce: Authentic Cuban Heat from Miami

Cuban Hot Sauce Recipes

Three quick recipes made with Barbaro Mojo sauces. The full library of Cuban recipes (lechón asado, ropa vieja, pan con bistec, arroz con pollo, and more) lives on barbaromojo.com. Use code BARBAROSAUCE10 for 10% off, one use per customer.

Camarones al Mojo (Mojo Shrimp) with Jalabáo™

Shrimp marinated in Jalabáo™, lime, and garlic, then grilled. Serve over white rice or as a first course.

Prep: 10 min Cook: 10 min Serves: 4 Difficulty: Easy

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 3 tbsp Barbaro Mojo Jalabáo™
  • 2 limes, juiced (or 1/4 cup sour orange juice)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt

Instructions

  1. Mix the Jalabáo™, lime juice, garlic, olive oil, and a pinch of salt. Marinate the shrimp 30 minutes, no longer.
  2. Grill or sear over medium-high heat 2 to 3 minutes per side, until just pink.
  3. Squeeze fresh lime over the top and serve with a little more Jalabáo™ on the side.
Do not marinate past 30 minutes; the citrus starts to cook the shrimp.
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Piñazo™ Pineapple Quesadillas

A Miami fusion, not a Cuban classic: melted cheese, pineapple, and Piñazo™ in a crisp tortilla.

Prep: 10 min Cook: 15 min Serves: 4 Difficulty: Easy

Ingredients

  • 1 cup shredded jack or mozzarella cheese
  • 2 tbsp Barbaro Mojo Piñazo™, plus more for dipping
  • 1 cup fresh pineapple, diced
  • 4 flour tortillas
  • Butter for the pan
  • Cilantro

Instructions

  1. Mix the cheese, Piñazo™, and pineapple.
  2. Spread over half of each tortilla, fold, and cook in a buttered skillet over medium heat until golden on both sides and the cheese melts.
  3. Cut into wedges, top with cilantro, and serve with extra Piñazo™ for dipping.
Pat the pineapple dry first or the tortilla will steam instead of crisp.
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Spicy Moros y Cristianos (Cuban Black Beans and Rice) with El Havanero™

The Cuban rice-and-beans, cooked together in one pot, with El Havanero™ stirred in for heat that builds.

Prep: 10 min Cook: 30 min Serves: 4 Difficulty: Easy

Ingredients

  • 1 cup long-grain white rice
  • 1 can (15 oz) black beans with their liquid
  • 1/4 cup sofrito (onion, green pepper, garlic cooked in olive oil)
  • 1 1/4 cups chicken or vegetable broth
  • 1 tbsp Barbaro Mojo El Havanero™
  • 1/2 tsp ground cumin, 1 bay leaf, salt

Instructions

  1. Warm the sofrito in a pot, add the rice and cumin, and stir 1 minute.
  2. Add the beans with their liquid, the broth, bay leaf, El Havanero™, and salt. Bring to a boil, cover, and simmer on low 20 minutes.
  3. Rest 5 minutes off the heat, fluff, and finish with a squeeze of lime and more El Havanero™ at the table.
Use less sauce in the pot and more at the table if you are feeding mixed heat tolerances.
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