Take a look online for hot sauces, and you may feel like you’re drowning in fiery possibilities. There are some sauces that are so hot they come with warning labels. Others come with disclaimers. I saw one hot pepper product that requires the purchaser to sign an acknowledgment waiver. That’s some seriously hot sauce!
You can find fiery barbeque sauce, wing sauce, salsas, and more. There are hot pepper extracts that warn you to use the product just one drop at a time. For die-hard hot pepper fans, there are even hot pepper lollipops. Dessert, anyone? Actually, there are sweet-hot hot sauces that you could, I suppose, use to spice up an apple pie or give a hot topping to your ice cream.
If you don’t want to wade into the roiling sea of hot pepper sauces available for purchase, you can easily make your own Habanero Hot Sauce with just a few basic ingredients. If you like, you can always print up a special label and give your homemade hot sauce a spicy name.
The secret here is simple, fresh ingredients, mindful preparation, and a willingness to experiment with flavor. Not all habanero peppers will have the same heat; you may have to play with the balance of ingredients to get just the spicy sauce you seek. But the fresher all your ingredients are, the better. In theory, you can grow everything this hot sauce requires, except for the oil and vinegar (unless you’re lucky enough to have an olive tree).
Serve this sauce on the side for those who really love the heat, or mix a bit of it into your next batch of salsa. It also makes a great marinade or grilling sauce. Your homemade Habanero Hot Sauce will keep in the fridge for about a month. Over time, it’s likely to get spicier.
Note: Always handle hot peppers with care. Habaneros are very hot! Wear gloves when you prepare these; consider glasses or goggles as well. Use a non-absorbent cutting board, such as glass, because the capsaicin in the habaneros will permeate any absorbent surfaces (like a wooden cutting board). Clean your vegetable prep area thoroughly—with soap and water—when you’re done. Keeping a window open while you’re cooking is a good idea, too.Print
Habanero Hot Sauce
Need to add a little heat to your next dish? This Habanero Hot Sauce has just the right amount of heat to add some zing to dinner. Spice things up your way with your own homemade hot sauce!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes about 1 cup 1x
- Category: Sides & Sauces
- 2 large carrots, chopped
- 2 medium tomatoes, chopped
- 1/2 medium onion
- 3 habanero peppers, sliced, with ribs and seeds removed
- 3 to 4 cloves of garlic, sliced
- Juice of one lime
- 1 tablespoon olive oil
- 2 tablespoons white vinegar
- Salt and pepper to taste
- Heat the oil in a pan on medium heat.
- Add the carrots and cook for about 5 minutes.
- Add the remaining vegetables and sauté until all ingredients are soft.
- Remove pan from heat and allow to cool.
- Put the pan contents into a blender or food processor.
- Add the vinegar and lime juice.
- Pulse until all ingredients are thoroughly blended. Add water a tablespoon at a time to reach your desired consistency.
- Season with salt and pepper to taste.
- Store in the fridge in a sealed container for up to a month.
- Note: Handle habanero peppers with care, especially when cutting them. Wear gloves (and maybe goggles), use a glass cutting board, and clean your work surfaces thoroughly when you’re done.
Have you tried this Habanero Hot Sauce recipe? What do you do with it? Let us know how it turned out for you!