Habanero hot sauce is bursting with spicy flavor. If you can’t handle heat, this one’s not for you. But, if you love adding a spicy kick to everything, keep reading!
Whether you’re looking to spice up your shrimp taco sauce or flat iron steak, this easy hot sauce recipe is for you. It’s hot and spicy. It just might make your eyes water, but it is so flavorful you will want to keep it on hand at all times.
Review:
“I LOVE IT !!!
I made this and my roommate who cant do spicy said it smelled so good that she had to try it.” – Wendy
Habanero Peppers 101:
When you’re standing in front of the peppers at the grocery store, you’ll be hit with a rainbow of colors. You can’t miss the habanero though, it’s the bright orange one.
Habaneros originate in Mexico. They are typically 1 – 3 inches long and they have a sweet, smoky, tropical flavor.
But don’t let the size fool you, habanero peppers are hot! hot! hot!
How hot is a habanero on the Scoville scale?
Heat is measured in scoville units. Bell peppers are 0 – 100. Jalapenos range from 2,500- 5,000. Habaneros range from 100,000 – 325,000. Ghost peppers go from 855,000 to a whopping 1 MILLION units. Here’s a handy image to help you understand the scoville scale a little bit better:
As you can see this beautiful bottle of orange peppery deliciousness is going to be higher on the scoville scale as it has 10 whole habanero peppers in it.
What ingredients do you need to make this Habanero Sauce Recipe?
When it comes to ingredients for homemade hot sauce the main ingredients are peppers, vinegar and water.
Other ingredients include aromatics like garlic and onion as well as spices. To get the traditional reddish orange color some recipes call for carrots. Personally, I like idea of getting even more heat from something spicy so this sauce gets additional red color from hot paprika.
How do you make homemade hot sauce?
Homemade hot sauce is pretty easy to make. You simply combine all of the ingredients you want in a pan and simmer them for about half an hour. After the sauce cools, put it in a blender and blend until smooth. Pretty easy huh?
You can choose to strain your hot sauce if you want it a bit thinner. I prefer it a bit chunkier so I forgo the straining. The option is yours.
Now, what should you put habanero hot sauce on?
Well I have been putting it on all kinds of things. A drizzle on my shrimp tacos. A dab on sous vide flat iron steak.
Heck, the other day when I was craving something spicy I was straight dipping chips into this Habanero Hot Sauce. Yes, it’s spicy but it has an awesome flavor that I just can’t get enough of. So if you are a chilehead, or there is one in your life, you need to make this. Pronto.
Can I use this habanero salsa to make chicken wings?
This is a question I’ve been asked a few times so I thought I’d add answer it in the body of the post too! Yes! You certainly can use this sauce to make chicken wings. I have before. All you need to do is melt about 3 tablespoons of butter with 1/4 cup of the sauce. And then toss some crispy chicken wings in it. This should coat about 1 1/2 to 2 pounds of wings. If you’re having a party, or you like them extra saucy, you could easily double or triple the amount of sauce.
How long does homemade habanero hot sauce last?
When you set out to make this Habanero Hot Sauce (and you totally should), please keep in mind that the longer that it has to sit in the refrigerator, the more flavorful it gets.
I ate this as early the next day and it was pretty good, but guys, it was way better about a week later. The flavors and the heat just taste better after they have had more time to develop. Trust me.
DES’ TIP: Like most sauce, hot sauce tastes better the longer that is has to set. I recommend waiting to eat it for at least 24 hours to get the best flavor.
The sauce will last in the fridge for several weeks.
Want to make more of your own condiments, sauces or dressings? Check out these recipes:
Other Spicy recipes for Chile Heads!
Servings
Ingredients
- 10 habanero peppers (stems removed)
- 2 jalapeño peppers (stems remved)
- 8 cloves garlic (peeled)
- 1/2 medium yellow onion (diced)
- 1/2 cup water
- 3/4 cup distilled vinegar
- 2 teaspoons salt
- 1 teaspoon hot paprika
Instructions
- Combine all ingredients together in a small pot. Bring to a boil. Reduce heat and allow to simmer for 35 minutes.
- Remove from heat and allow to cool.
- Once cool, transfer to a food processor and process until peppers are minced fine. Sauce will be slightly chunky.
- Transfer to an airtight container and chill for at least 24 hours but it gets better and hotter with age.
- After 24 hours, adjust salt if desired. Use in a variety of dishes. Refrigerated sauce should last several weeks.
Wow, this recipe looks amazing! I can’t wait to try making my own habanero hot sauce. The video is super helpful too! Thanks for sharing your tips and tricks.
This habanero hot sauce recipe looks absolutely delicious! Can’t wait to try it out. I love the video too—so helpful to see the process step by step. Thanks for sharing!
This is going to make about 3/4 cup or so. I usually gift it in 8oz jars if that helps!
How much does this make? I am making it for a birthday gift and I have a 3c jar to put it in. I’m trying to figure out if I need to double the recipe or not to fill the jar!
You are so welcome, Lisa! And I’m flattered that you are using my recipe as a gift for people, that actually means so much! I’m intrigued by the addition of pineapple, i’ll have to try that some time :)
I will be using this wonderful recipe again now that I have loads of hot peppers in the garden. Last year I added canned pineapple and its juice to the recipe and it turned out amazing. Everyone loved it. I can’t wait to gift the sauce to everyone again. It was fun to label the hot sauce bottles with a fun “hot” name. Thank u for this great recipe.
I wish I could help you with canning! I have never actually done it so I can’t offer any advice. I am happy to hear you enjoyed this though!
Perfect!!! Now how to jar it or can for for long-term storage. Will try a salsa canning technique unless anyone has suggestions?
7 pot primo?? How do you grow that? I’d love to try. I have some 7 pot primo hot sauce and would love to try to make my own! But now back to this sauce, I’ve never made that much before but doing some calculations, you’d probably want to 12x this recipe for about a gallon. I hope this helps and good luck!
This recipe looks phenomenal. I have an over abundance of peppers this year, getting almost a bus tub full of them a day from my garden (reapers, 7 pot, habaneros, primotalii, ghost, peter peppers) and I want to make about a gallon of this sauce to be able to give some to friends. How many times would I need to multiple the ingredients by to get a gallon worth of it?
You are so welcome, Regina!! I bet its very spicy (but delicious) with the 20 – 30 peppers in each batch! Thank you for taking the time to comment!
WONDERFUL recipe! So glad I found it. Using this recipe for more than 3 years. First with store bought peppers, now growing my own habanero and jalapeños!
Last year made it with 69 habanero peppers!
This year making each batch with 20-30. The other ingredients stay the same. I burn onions first when the edges turn dark brown.
Cooking time is 20 minutes.
When the cooled mix is in a blender I add about tablespoon of honey. So good SO GOOD! THANKS!!!
I am so jealous that you have habaneros growing in your garden! I have a plant with tons of flowers but have yet to get an actual pepper. Fingers crossed something happens soon! And thank you for taking the time to comment, I am so happy to hear that you enjoyed this hot sauce!
I used this recipe but I baked the veggies with the seasonings, then blended everything together after the veggies were cooked. I used two small yellow onions instead of one as my garden habaneros are extra hot this year! It is so delicious!!! Thanks for the recipe!
Yay! I love that you tried this and love even more that you’re using it as base to switch things up. I’d love to hear how your other hot sauces turn out. I just used this as a base the other day but added thai peppers and curry powder. Was a fun twist!
I’m going to have an abundance of habanero and Scotch Bonnet peppers this season, so wanted to try some new recipes and I’m so glad I found yours! I added one SB, one jalapeño and a couple of cayenne peppers. I used smoked paprika also. I think I will roast all the peppers along with the garlic and onion next time and play with the vinegars.
This habanero hot sauce recipe looks amazing! I love the vibrant color and the video makes it so easy to follow. Can’t wait to try it on everything from tacos to grilled veggies. Thanks for sharing!
This habanero hot sauce recipe looks amazing! I love the fact that it’s super simple to make at home. Can’t wait to try it out and spice up my meals. Thanks for sharing the video too!
Just made this habanero hot sauce and it’s incredible! The video made it super easy to follow, and the flavor is on point. I love the kick it gives to my meals. Thanks for sharing this recipe!
This recipe looks amazing! I can’t wait to try making my own habanero hot sauce. The video is super helpful, too—thanks for sharing your tips! 🌶️🔥
Yay! I am so glad you enjoyed it!!
It took my shawarma to 1000/100. My family are good critics and they loved it forever and always recommend me when someone thinks of shawarma. Thanks
This habanero hot sauce recipe is incredible! I love how easy it is to follow, and the video really helped me with the preparation. Can’t wait to try it on my tacos! Thanks for sharing this spicy goodness!
[…] a recipe for spicy habanero taco sauce here. This guide shows how to make the sauce. It uses 9-14 habaneros for a spicier sauce. It takes 12 […]
Thank you for taking the time to come back and tell us how it turned out for you, Ed!! I am glad that you love it as a base and you’re right you can do so many variations, I love recipes like that :)
Made this hot sauce using 30 homegrown habaneros with minor alterations, adding 1/3 cup light brown sugar, eliminated the jalapenos, and used apple cider vinegar. It came out the best hot sauce I’ve ever made, definitely do it again in different variations it’s a great base!!
Making this sauce for the first time, with homegrown peppers, this afternoon. I’m using a half pound of peppers and will have to adjust accordingly. Wishing the recipe used weights instead of quantity but can adjust. Looking forward to it will let you know.
Hi Alex! I’ve never tried that but I bet it would add a complex smoky flavor to the hot sauce that I think might be good! If you try it let me know :)
I am making the recipe now. Wondering how this would taste if we grill the pepper first?
Oh a reaper?! Spicy! Please let us know how it goes :)
Used 5 habanero peppers, and 1 reaper pepper, assuming it will measure up to the other 5 habanero I didn’t put in boiling now will see.
Ohhh I love the idea of a habanero mayo! I’m going to have to try that next time!
I doubled the recipe except for the garlic and 1 to 1 ratio of white vinegar to apple cider vinegar. I added some to some mayo for some habanero mayo but the mayo tamed the heat a little.
Hi Tricia. I mostly followed your recipe. I used 20 habaneros with the stems, seeds and white membranes removed, didn’t use the jalapeno at all, I quatered the yellow onion and roasted it on the grill until it had good grill marks and was turning translucent on the outer sides, and used apple cider vinegar. Everything else was by your recipe.
I grow Habaneros and I find the seeds make dishes a little bitter, so by habit I usually remove the membranes and the seeds. I think it brings out some fruity undertones from the peppers.
Oh I love that, Tricia! Flattered you chose my recipe to be a part of your holiday season :)
I have made this recipe in variation three times. For the holidays I quadrupled the recipe also adding Thai chile, a little sugar, shallot and ginger. Giving the away bottles for gifts for the family!
Oh the changes you made sound really interesting!! I’m glad you found this a great jumping off point!
Thank you!
This is a great recipe for hot sauce. I made it as written and it was really good. I will definitely make it again.
Great base recipe! I used 10 Habaneros and 4 jalapeños then I used a whole onion, 2-3 peeled tomatos, and 6 cloves of garlic. I used 3/4 cup of water 1/2 cup apple cidar vinegar, 1/2 cup of red wine vinegar, 1/4 cup of balsamic vinegar, around 3 or 4 tablespoons of real maple syrup, smoked paprika, white pepper, and celery salt! Then after cooking I added the solids to a blender and added the liquid slowly until I got the consistency I wanted then drizzled in olive oil as it was bleeding to give it a creamy texture. It’s AMAZING! thank you for this recipe! This is my first time making any type of hot sauce myself and this give me a great starting point! Thank you!
This should make about 4 ounces!
How many oz does it make
Hi Garrett, I am not sure as I don’t have any experience canning. Sorry!
Can this recipe be put in water bath canner.
Yay! I am so happy to hear that you enjoyed it! And thank you for leaving such a thorough review :)
I’m a hot sauce addict but most store bought sauces have a ton of added salt, not good if you’re supposed to watch your sodium intake. I decided to try this recipe to start making my own. WOW! I’m enamored of the spicy sweetness of habaneros and it really shines here. The vinegar gives it a nice zip. The heat is powerful but not so much that I have to chug water after every bite. I think I may add a little lime juice to my next batch to make the flavor profile a tad more complex. Either way this recipe will become part of my regular rotation. Thanks!
This is fantastic. Surprisingly not too hot, it does have some bite though. My wife and I both described it as a pleasant burn. I doubled up, and this sauce won’t last a week in my house. Fantastic, any more hot sauce recipes?
This is a great foundation for any hot sauce recipe. I replaced habanero with jalapeno. I believe any hot pepper or even bell pepper if u dont like spicy) would create a great sauce. I used 12 jalepenos seed in and its pretty spicy. I always tried roasting or fresh vegetables in my hot sauces but boiling in vinegar and water somehow gives the best results. I think you can modify this and it would taste great. If you like more or less garlic, more or less vinegar, this recipe would probably taste amazing with any changes. I think this would also taste great with apple cider vinegar or a little less but for me the salt and vinegar was perfect. I cooked it over 35 minutes until there was just a little liquid left and it made a nice sauce. My wife doesnt like spicy as much as me so i added a little water after I filled my jar and hers was a little more watery and less spicy. both are great and really delicious. Thank you for this recipe. This will be my foundation from now on with every pepper. Im curios to try many different variations. Cheers!
It should be fine, Lora! Hope you enjoy it! :)
I have a nice big bag of habaneros and scotch bonnets from the farmers market and very excited to try this sauce. I was wondering about changing the hot paprika to smoked though as that’s what I have on hand. I’m wondering if I should use less
Rob, I have never actually frozen it so I can’t be sure. I’m sorry I can’t help!
I’m gonna make this today, but I was wondering if it can also be frozen once made. I don’t have the equipment to can any extra, so I’m trying to plan ahead in case I have to cut the recipe in half.
Thank you!! :)
Excellent. Real hot eating with chips but on meats just give some bite.
Blueberries?!? I have GOT to try that! SO glad you enjoy it!
This recipe is my foundation recipe for a variety of hot sauces, no matter the variety. I also add about 3 carrots to every batch. The proportion of vinegar to water is perfect, and allows the sauces to last a very long time. I have enhanced this foundation recipe with different citrus to add a sweet/sour/hot flavor. Try Pineapple, peaches, pears, mango….etc. Lately, I’ve used this recipe in a new variety using BLUEBERRIES! It’s fantastic. Don’t skimp on the onions and garlic. Finally, I totally liquify all of my sauces with a Vitamix blender. Thank you so much for this recipe. It’s a winner!
Wow! Such a great compliment, Kara! Thank you!! I am so happy to hear you enjoyed it :)
I made this with the last habaneros from my garden. Quadrupled the recipe and canned the sauce. It is phenomenal! Seriously, the best hot sauce I’ve ever made. Thanks so much for the recipe!
So happy to hear that you enjoy this hot sauce so much! I’ll have to try it with Scotch Bonets some time!
Thank you, Adam! So happy to hear that!
This is a great hot sauce recipe for any peppers. I’ve used habaneros, garden salsa, and jalapeños, all turned out really great. It only makes about 10oz of sauce so double it or more if you’re looking for a bigger batch. I’ve subbed smoked paprika for the hot paprika a few times.
I made this recipe last year and my son and husband loved it. I had lots of extra habanero’s so I took off the stems and froze them whole. Made another batch in the middle of winter and it was just as good as the first batch. This year I tried it with Scotch Bonet peppers and it turned out just as good!
Made with some home grown habs and one home grown green Apache in lieu of the jalapeno. Added a small yellow bell pepper and more vinegar and water to tame the heat. Made 500ml exactly. One of the best hot sauces ever. My wife loves it.
Ohhhh Ghost Peppers?? You brave soul! How hot was it?? Glad you enjoy the recipe :)
Just adapted this recipe with Ghost Peppers, Habaneros and Jalapenos. I dubbed it 2-4-6 hot sauce as I used 2 ghost, 4 habs and 6 jalapenos.
thanks so much! This is my 3rd time making your sauce, first time adapting it.
Yay! I am so happy to hear that, Dorothy! Hope you enjoy it!
Wow just blended it up.. YUM!! Can’t wait to see how it develops. I added a capful of ACV and a tiny squirt of evoo to mellow it just a tiny bit but love the flavor already!
After reading all of the reviews, I’m really looking forward to making this. I hope someone can tell me its shelflife. Has anyone canned it? Thanks.
Good lord this is amazing. We made it and I brought it to school with me and the kid behind us thought we pooped ourselves because of the smell! But it tastes AWESOME 100% Reccomend!
I am so happy to hear this Jon!! Glad your family loves this!
Several hours after making this its been in the fridge. Couldn’t wait any longer so I grabbed a handful of chips and dove right in. HOLY COW is this sauce amazing. Cannot wait to see how this develops over the next couple of days. Fantastically easy recipe. The tangyness from the vinegar, slight sweetness from the onion, and the heat, the heat is perfect. We are a hot sauce family through and through. This is perfect. I immediately ordered some glass flip top bottles for my next batch. Great recipe, thank you so much. I stumbled across this recipe doing a search when I got a hankering for wanting to make some habanero nuts. What a happy accident. Thanks again!!!!
[…] DIY Hot Sauce – Life’s Ambrosia […]
hahaha well at least you’ve been able to share some ;P You’re welcome! Glad you like it!
Every person I give this to as a gift loves it. Too bad for them I love it more. I keep making it and then not giving it out to anyone. Thanks so much for sharing this awesome recipe.
I haven’t! I should try though. I bet that would be good.
Have you ever done with pickled jalapenos, e.g. the nacho kind?
[…] DIY Hot Sauce – Life’s Ambrosia […]
Jacob, you are welcome! I am so happy to hear that you enjoyed this recipe! It’s also good to know that it turns out well with serranos and jalapenos. I’m going to have to try that some time. Thank you!!
Absolutely love this sauce. As someone who just ventured out into making their own, this was exactly what I was looking for. I’ve made it with serranos/jalapenos instead of habaneros and turns out good every time. Especially after it’s been chilled for a few days, just like the author says. Thanks for the recipe!
Kara, you are welcome and thank you for such a great compliment!! I am happy to hear that you enjoy this recipe so much :)
I believe this is my third year of making this hot sauce. We obviously LOVE it–as do our friends and family. I now make enough to share! Thank you for the fantastic recipe!
Can this be canned for shelf storage
This sauce came out delicious! I didn’t have hot paprika so, I used chipotle powder. I also added a carrot and a little lemon juice. It was a little thick so, I thinned it with some water. This is going to taste great on everything!
Thank you for sharing your recipe!
Wahoo! Happy to hear that! :)
Probably my favorite habinaro hot sauce. Made it last year with peppers out of the garden and making it again this year.
And to everyone asking if they can hot water bath, the answer is yes
Drew, glad you enjoyed it! Let me know how it goes with scotch bonnets, I’ve never made a hot sauce with them before!
Added some sugar (2 Tbsp-ish) and 2 chopped up carrots to stretch it out a bit and cut the heat – outstanding recipe overall…looking forward to trying it again once my scotch bonnets are ready.
Hi Shiva! I’m glad you enjoyed it! I would start by not letting it cook down as much. Maybe simmer 25-ish minutes instead of 35. If it’s still not as thin as you like it, I’d add water 1 teaspoon at a time. You don’t want to adjust the flavor too much but that should help thin it out a bit :)
Hi there, made the sauce n it was perfect, how to u make it more watery, more vinegar or more water ?
Hi Nancy! I am not sure as I don’t have any experience with canning. Sorry I cant be more help!
Can you water bath the sauce to make it shelf staple
Thanks for habanero hot sauce recipe.
Oh I hope you guys enjoy it!!
This looks so good Des! I am definitely going to try to make this. My husband is all about anything HOT! Thanks for sharing.
Good to know!
So I doubled this recipe for canning… 14 habaneros and 8 little bell peppers, just a LITTLE to hot. I’d probably go 1/2 and 12 next time… edible, but use caution+
My green sauce turned out amazing as well!
I found this recipe which is almost identical for those looking to water bath can and am going to try it this weekend!
https://bbqingwiththenolands.com/homemade-cayenne-pepper-sauce/
Hi Betsy! I am glad you enjoy it! I have actually never frozen it before so I can’t be sure it will work but I don’t see why not.
I love this sauce. Can I freeze some to last longer?
Glad you liked it! And I’m intrigued about the banana peppers and jalapeno version! Would love to hear how it turns out!
Wow! made this with habaneros from my garden… im obsessed! the only thing i changed was added some apple cider vinegar at the end of cooking for a bit more liquid. im using this on EVERYTHING now! and trying a green version with banana peppers and jalapenos.
Oh let me know how it goes!
Have made this a few times now, I use Serrano and Fresno peppers from the garden, this time I used rice wine vinegar and is not as tart, I will taste again tomorrow.
Looks like a great recipe. Can it be frozen?
I’m not sure if you meant extra depth or extra death hahaha but either way! I am glad you enjoyed it :)
It was amazing. I added smoked paprika for extra death.
That is so many habaneros!! This is a great way to use them though :)
I am making it today. My son planted some habaneros. And one plant is 2 1/2 feet tall and at least 2 feet across and there are dozens of habaneros on this one plant. So have got to do something with these cause I don’t like to waste .
Hi! I actually don’t have experience canning so I am not sure and cannot recommend it. Sorry!
Is this safe to be canned hot bath method?
Just made this recipe today but I doubled it, replaced the water with orange juice and added 3 Carolina Reapers. Preliminary taste test; not for the faint of heart but I personally love it. I’ll give it 2 weeks in the bottles for the flavors to blend before I taste it again but I have no doubt this recipe is a winner. Thanks for sharing.
Hope you enjoy this recipe! I have never heard of a dill hot sauce but am really intrigued since dill is one of my all time favorite herbs. I am going to do some research and maybe I can create one :)
I am excited to try this recipe. Sounds really good. Does anyone have a good recipe for Dill hot sauce? I have been looking everywhere but have found nothing. I tried the Lunds & Bierlys Dill Hot sauce and it was amazing, but cannot find any recipe for anything similar. Let me know if anyone can help. Thanks!
Yes you totally can. I would pulse it in the blender rather than just letting it run. And you can lower the habaneros as well :)
Can you use a blender instead?can you lower the habanero s?
Wow! Grew some habanero’s this year and the first batch have just turned orange so I scoured the web for a recipe. Made this and happy to say it is amazing. Been HOT here in Toronto so my peppers are really hot making a wonderful tasting sauce that really packs a punch. Great on wings. Thanks!!
So I’ve searched and tried for months (also wasted a lot of money on habaneros) to find a habanero hot sauce recipe that I like. And well, I finally found it. This recipe is absolutely the best in my opinion. I added one medium sized carrot and a tad bit more water and vinegar to make it the consistency I like. Let’s just say I won’t be throwing this bottle out. I like hot HOT stuff so this sauce was a bit on MY milder side. So I’ll definitely be trying it with ghost peppers next :)
Thank you for sharing!!!
Yay! :)
I doubled the recipe and added 1/4”cup of lime juice . I loved it and everyone that I shared it with .
Thank you Ryan! Glad you enjoyed it!
This is awesome! I doubled the recipe and ended up adding the same amount of sugar as salt and it really makes a difference! I love how a little sugar brings out the flavor of the habanero. Great recipe!
Glad you like the recipe Blake! Sorry you’re upset about the ads but the ads to allow me to buy the ingredients for the recipes that I provide for free :)
Good recipe but terrible site. The ads make it almost un-viewable
Roasted peppers would be delicious too! Roasted habaneros have a bit sweeter flavor and I think that the end result would be slightly less spicy.
What would be the added benefit (if any) from roasting the peppers first?
So many ads, it’s near impossible to read the page!!
Thank you for these tips Mark! I have actually never canned/preserved anything so I am never sure how to answer these questions :)
Put all this except the vinegar in a clean sterile container and let it ferment for 2 to 3 weeks, in a 3 % kosher or sea salt and bottled water solution. Drain brine…reserve. Add vinegar and process in good processor and blender to liquify if desired. Add brine if you want to thin. As long as the PH is below 4.0…shelf stable and lasts longer
Oh man! That sounds HOT. Make your eyes water hot, just how I like my hot sauce. I might need to try your way sometime!
Followed thd recipe for the most part only instead of jalapenos i added 4 scorpions and 2 large carolina reaper and its basically unpalatable on its own but great for using as a heat booster for chili. Kinda thinking i should sell it to the army as a chemical weapon. I could barely get near the stove while it was cooking becausethe steam coming off burned my eyes and my throat started swelling up a little. Moral of the story its gonna be 5 alarm chili all witner long.
You could use it as a salsa but it’s pretty spicy to eat by the chipful. I like to use it as a hot sauce like Tabasco. If you’re looking for a habanero salsa though, I’ve got one! https://www.lifesambrosia.com/habanero-salsa-recipe/
Hi I love this stuff but is this salsa or is it hot sauce is Tabasco, voodoo
I am totally going to have to try it that way next time!
Read all the comments first so I added a few chunks of fresh pineapple and a meaty tomato. Wow and hot!!
You are so welcome! Happy to hear that you enjoyed it and yes, seeding totally helps you control the heat!
Love this recipe! Only maybe the second time I’ve ever made hot sauce, but I adjusted the vinegar and salt to my liking. I semi-seeded the habaneros and the heat was right on point for me. The first meal I tried it with was authentic tacos and tamales… perfect match! Thank you so much!
Hi Vanessa! So happy you liked it! I would say since you added a few more peppers, it likely made it a bit chunkier. You could add another 1/4 cup of water to the mix and that should help. :)
Hi. I’ve just tried the recipe and its devine. Added 13 Habanero, 2 Jalapeno and 6 long red chillies. My end result is a little chunky though, more like a thick chutney, what can I add to make more liquid? Your recipe has reached me in Johannesburg South Africa!
I have not so I can’t say whether or not it works. Sorry I can’t be of more help!
Have you ever ‘canned’ this sauce?
Oh! Tell me more about peach reapers!
Amazing recipe but I made one extreme change because my habaneros had a rough year. The peach reapers kept coming so I decided to make a sauce. Phenomenal flavor but stings like hell! Will definitely be using this recipe in the future.
Holy smokes! That is a lot of Habanero peppers! You could use it to make salsa, chimichurri or make habanero chicken! Just search “Habanero” in the search bar :)
I have just harvested about 250 HABANO peppers and is their other recipes that you could suggest? Kenny from Slidell La This one sounds great
Thanks so much Dan!
I love this hot sauce! Great recipe!
Holy peppers batman! And I am loving the addition of tomatoes. My pepper plants were a sad state of affairs this summer but I’ve still got tomatoes coming in. I’ll have to try that! And let me know if you do try it in wings, Ray! I personally love them that way!
Love the changes that you made and super jealous about your habaneros. My pepper plants were super sad this year. Thankfully my store sells them!
Loving the changes you made and happy you enjoyed it!
I made this hot sauce yesterday and it is so good. I made a few modifications. First I smoked my habanero and jalapeno peppers on our smoker for about 15 minutes. I didn’t want to dehydrate them too much, so I used a very low temperature. I didn’t have the hot paprika, so I used smoked paprika. I had a leftover peach, so I sliced that up into the mix! Sooooo good. This was the first year I planted habaneros. Only two plants, but they have gone NUTS! The plants are still covered with green, non ripe peppers and I picked 25 beautiful orange peppers tonight. I will be making this again for sure!!!!!
Muy bueno! I sort of followed your recipe EXCEPT I used 14 habs, 3 reddening japs, and 3 red cherry peppers. Left in hab seeds, but seeded cherries and japs. Carmelized the onion in two teaspoons of olive oil.
Then the secret ingredient! One scalded and peeled very large and very ripe beefsteak tomato! The sauce still has the heat; anxious to try it in your wing sauce recipe!
Going to try it
We sell pickles chutneys, atjar’s and chilli sauces
Some client’s wanting Habenero sauce
I love your recipe, thank you! I made it per your ingredients the first time hot and delicious. Habaneros and Jalapenos from this years garden. My first batch of sauce lasted about a week! I was eating with chips so good. My next batch I added a few pineapple rings. Delicious !!! Next time mango. Wonderful recipe alone or add some sweetness :D
You may need to increase it slightly. You just want to make sure the sauce has cooked down a bit and the peppers are soft.
If triple the recipe do I need to change the cooking time
Tom- I am loving your additions!! What a great twist and I am so happy to hear that everyone enjoys it :)
This is the second time I have used your recipe with a slight addition. I actually triple the recipe and add mango and pineapple. My home grown peppers are very hot as well but I leave the seeds because I love the heat. The mango and pineapple give a hint of sweetness but everyone that loves the spice loves this recipe. Even my wife who likes the heat (eats whole jalapeños with her dinner) but not at my level loves this sauce!
You are welcome Melissa! And I am SO jealous that your peppers are hot. I have peppers that are just now coming in and I am guessing they aren’t going to be hot at all because our summer has been pretty cool. :(
Love this recipe! We have extra hot habs from our garden so I removed the majority of the seeds. Our jalapenos are extra hot this year too so I removed those seeds too. And we like hot- so that just shows us how hot our peppers are this year. Making another batch to pack on my next trip to visit my parents. I didn’t make much for changes except I did add some powdered cayenne pepper in addition to the peprika. Thanks for sharing!!
Hi Cheryl! I am so glad that you like it! I actually don’t have any experience with canning so I am not sure if that would work or not. I’m sorry!
This is amazing! Can it be ‘hot water bath’ for shelf stability & then obviously refrigerate after opening? I want to make several jars for gifts & to last throughout the winter.
Excellent recipe – I added 1/2 Cup shredded carrots and a teaspoon of sugar. Intense with great flavor that you can never get from store-bought. Out of this world on a few Chicken Fajita street tacos!
That is wonderful to hear! Love the additions you made!
Just made this today and it’s awesome!!!! Added a cup of chopped carrots and honey and came out delicious.
Just got back from a dive trip to Cozumel. We love the sauces on the island! We even took a cooking class while there…just found this recipe and made it this past weekend for a “dive trips over now go back to work” party. LOVE IT!! for those who want to avoid some of the “heat” I added an extra squeeze of lime juice and a pinch of salt…..this will now have an “always” spot in my fridge
Hope you enjoy it as much as we do!
This is different then the recipe I have but it looks better I will try it.
That is great to hear Krista!
My friend made this and she loved it! She sent it to me and I need to try it now that I see it again!
This sounds amazing! I want to dive into my screen! This is seriously making me hungry!
Wow! I’ve never thought to make the sauce from scratch before, but now I’m definitely going to try it because I know my husband would love it!
So much flavor! Yum!
Oh no! I am so sorry to hear that let me look into it!
Really wanted to print this recipe but says your site has been blocked from printing options .
Nice! My husband would use this on almost everything!
The spicier, the better! Thanks for sharing the recipe so I can make my own now.
[…] Ranch Habanero Hot Sauce Vegan Cheese […]
That is awesome to hear Wendy! And you can totally cut the spice down if you like, this recipe is great like that!
I LOVE IT !!!
I made this and my roommate who cant do spicy said it smelled so good that she had to try it. She loved the flavor even though it was a bit too spicy for her. I’ll probably make her her own batch with less habaneros.
That is good to know!
I forgot to tell you, I’ve had my sauces in the refrigerator for over a year and they are fine. I mix up several kinds, some for gifts, but some to have as a variety. I have a couple now I made thirteen months ago.
Oh man. I don’t know what I would do with Carolina Reapers! You’ll have to let me know what you decide. There is a store here that sells them but I’ve never bought any because I don’t know what I’d do with them.
I’ll have to try one like that! Sounds interesting!
Ours too Sue!!
The sauce is amazing ! Has great flavor an intense all at the same time. Our family has an addiction to this Sauce!
P.S. last year I made some with ghost peppers using half a pepper along with habanero and others. This year I had a bumper crop of Carolina Reaper peppers. The worlds hottest they say. Rated around 2,000,000 scoville units of heat. I’ll dream up a recipe for those. I like to use tobacco peppers as a base for most sauces as I like the flavor.
I make many hot sauces too but I don’t cook anything. I leave them raw. I also use red wine vinegar and add liquid smoke.
Doris- You are so lucky! I wish I could get habaneros to grow here. It just doesn’t get hot enough in Seattle to make them hot :(
Thanks for the recipe I have 4 plants and they are loaded I can’t wait to try.
This sauce is great! I added a mango to give it a little sweetness. My husband and son loved it.
You are welcome Shannon! So glad you liked it!
I made this hot sauce this afternoon. Super, super easy & DELICIOUS! So glad I found it. Thank you for sharing.
Thank you for your input Susan! I don’t have any canning experience, so I appreciate this!
Yes, I make Habanero & Jalapeno sauces every year. I place my jars in water bath and let it boil for 15-20 min. It lasts over 6 months.
You’re welcome! How nice of you to volunteer at a local farm and I bet those cayenne peppers added great flavor!
I just made this today..but I substituted the jalapenos for 5 cayenne peppers because I give back to the community and volunteer on a farm and that’s all they had.. it tastes amazing. Thank you!
Not sure if anyone has asked this, but is there any way one can make the sauce last longer so that it doesn’t ferment after a few weeks?
Fred- I bet those additions from your garden made for great color! I hope you enjoy the rest of the batch too!
I followed your recipe except I added one ripe scorpion and another beautiful red habanero (fresh from the garden ) in place of jalapeño.
The recipe made one pint with enough residual sauce in the pan to pour onto a dozen or so tortilla chips, well YAHOO !!! Can’t wait to try this tomorrow after it chills in the fridge, very good already,thanks for the recipe. Fred the chili head.
Good to know it works without jalapenos and extra habaneros!
I had no jalapeños, so I added two more habaneros. Took a quick taste before putting it into the fridge. Yum!
Dori- I don’t see why not! You might want to try freezing flat it in ziploc bags though.
Can this be frozen?
Thank you for the feedback! I am happy to hear you were able to reach the consistency you wanted though!
I just made a batch, and has great flavor. Only problem was all the liquid had simmered off, and it turned out like a salsa. I added more water, vinegar, and some Louisiana hot sauce to get the desired consistency. I will make some more for sure!
My husband would seriously go crazy for this!
I would spread this on EVERYTHING!
This looks totally awesome! Definitely make this!
While my husband would absolutely love this!
YES PLEASE! I have to make this so I can put it on everything!
Looks so flavorful!
I love how easy this recipe is!
I say bring on the heat!! I have never attempted to make my own. Can’t wait!
Donna- Thank you so much for the tip!!
To increase the heat while Peppers are growing you need to withhold the water a few times until the leaves of the plant just start to wilt then water well. I usually do this three times in a row and it really works. Good luck!
So happy you love the recipe! I usually use about 3 tablespoons of butter to 1/4 cup of sauce :)
how much butter for the wings?
By the way awesome recipe i love the sauce.
Hi Karyn, I do! I like the extra heat they provide. If you want to make this a little more mild you could certainly take out the seeds :)
Did you leave the habanero and jalapeño seeds???
My husband and I love love love this sauce!!! It’s got amazing flavor and it is hot! It’s a staple in our house now. Evertime I make it I make a double batch and gift some. Everyone has either asked for more or the recipe! Great stuff!
I am so happy to hear how much you like this recipe, Candace! And I LOVE the idea of using the fresno peppers instead, I am definitely going to try that next time!
I came across this recipe last year when I was trying to figure out what to do for Christmas gifts for my sibs (I’m on a budget, but I also feel like homemade gifts are best anyway). I’ve always wanted to make my own hot sauce because we go through it at a ridiculous pace at my house, so I knew this would serve many purposes! Anyway, fast forward to today.. this is easily my 3rd or 4th double batch since Christmas because they keep asking for more…. the only change I make is that I use Fresno peppers in place of jalapeños (for a burst of red), and I add a splash of vegetable oil when I blend it just for a more emulsified effect. Love this stuff!!!
Hi Jean! I am not familiar with canning so I cannot recommend it. Sorry!
Can I put this in canning jars in a boiling bath to preserve it?
So funny that we both craved that! A lot of my friends are like HOW can you eat like that when you are pregnant?! I love your additions!
I also craved for very hot food during my 2nd pregnancy, and hot sauce was one of the very few things that did not make me sick.
I added the ginger, and used apple cider vinegar. Great recipe!
Oh let me know how it is! I wish I could grow chilies that get hot but here in the PNW I can’t get them as spicy as I’d like.
So jealous that you have a habanero plant! I hope you enjoy the hot sauce!
I currently have this in the fridge for the next 24 hours and I am very excited! I have a habanero plant and this is the perfect recipe to use the delicious peppers in!
Awesome recipe, I’m making it right now as I type its simmering. I substituted 10 small Peach carbonero and 4 small scotch bonnet chilis for the habanero/jalapeno because I’m currently growing these chilis right now. ( and there hot :) )
That is so great to know! Thank you Charlene!
If anyone has to avoid onions of any kind (as I do), be assured that this recipe works out perfectly without them. If you think it lacks sweetness peel, seed, and puree a single pear and add it to the sauce.
I love those tips! Caramelized onions are always a winner in my book and fresh ginger sounds like a nice twist. So happy you liked it!
I have been looking for the recipe of this. I got hooked on it at a local restaurant and can’t find it anywhere else. I hope this is similar. I will make it and then rate it.
This was the best habanero sauce I could find on the internet.
I would just like recommend caramelising the onions 1st, then adding them when you process for that extra boost of flavour, also a little bit of fresh ginger also adds to the complexity of the sauce. :-)
Hi Jennifer! Just to be on the safe side, I’d say a week or two in the refrigerator :)
How long will this keep?
You’re welcome! I am so happy to hear you enjoyed it! I love the changes that you made. I need to try that Korean red pepper next time :)
I made this Friday night, now on Monday night it’s almost gone. I just shared a little with friends to try, but besides that i ate almost 10 habaneros in 3 days. Im gonna make another batch, doubling the amount. Two things i changed was using half the garlic (i love garlic, but didn’t need too much in here) and instead of “hot paprika” i used ground Korean red pepper (used to make kimchi) because i didn’t want to buy paprika and I’m guessing it’s mostly for color. I thought it would be too much vinegar flavor, but i like how it turned out…thanks.
I am so happy to hear you like it! And I’m going to have to try that red capsicum for color. I love that idea!
I love this recipe :) Have made it several times now, sometimes adding a red capsicum (pepper) for bright colour :) Thanks so much! Now I know what to do with all the chillis I love to grow.
Please pass all the hot sauce my way! I would happy drizzle this over everything!
Oh my GOSH! My husband will flip for this recipe…..he’s been wanting me to make my own hot sauce! Looks awesome!
Oh boy this is the best. I know a few people in my family that would love to get their hands on it.
YES!! I just started making my own ketchup and it has inspired me to make more condiments. :-) This looks PERFECT! I even have a bunch of peppers – hot ones – so I can try to make this tomorrow.
10 Habanero’s?! Wooooo baby! I love spicy so I have pinned and will be trying this on some chicken wings I think :)
Fantastic! I would love to have my own healthy hot sauce in the fridge. Thanks so much!
Wow this looks so good, love this!
I know we would LOVE this sauce – we always have hot sauce, on most everything!
This is genius! My husband loves this sauce but we need to start making it at home now!
This sounds SO good!!! I love habaneros so I’m sure I’d adore this!
You sound like my husband. He adores mind blowingly hot food. I should make this for him, he would be ecstatic.
That sounds killer! But soo good ;)
My husband LOVES hot sauce, so I’ll definitely have to make this for him :)