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Marie Sharp’s Mild is the mild, original recipe from 1981 that started it all: select red Belizean habanero peppers with hand-chopped carrots and white onions, freshly squeezed key lime juice, sea salt, garlic and vinegar. It’s slightly sweet and full of flavor, with a warm glow rather than a burn.
Use it as a table sauce on meats, seafood, eggs and vegetables, or stir it into soups, stews, marinades and rice and beans. Marie Sharp’s first exports to the US, in 1987, carried the Melinda’s brand, and Marie was inducted into the Hot Sauce Hall of Fame in 2016, the company says. Marie Sharp’s is a family-owned company in Belize’s Stann Creek Valley, in the foothills of the Maya Mountains, where Marie Sharp began making habanero sauces from her farm’s produce in 1980.
Size: 5 fl oz
How it tastes
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Buy it with
Two more small-batch sauces to try alongside this one. Uncheck anything you don’t want.
Hot sauce of the month club
If Mild Habanero is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
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About the maker
Belize’s best-known hot sauce, made since 1981 by Marie Sharp with habaneros from her farm near Dangriga.
Marie Sharp’s sauces are built on fresh habaneros cooked with carrot, onion, garlic and lime, a style that earned her a place in the Hot Sauce Hall of Fame. The range goes from Mild Habanero to Belizean Heat, No Wimps Allowed and Beware Comatose, with fruit-forward Pure Love Pineapple, Pure Mango, Tropical Orange and Grapefruit Pulp.
What mild actually means
Under 2,500 SHU on the SCOVILLED scale. Flavor comes first here, and the finish is gentle enough for anyone at the table.
Want more fire? Try medium next.
Habanero
Lime
Garlic
Marinade
Chicken
Soup