Habanero Hot Sauce

Habanero hot sauce is a homemade hot sauce, 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.

Habanero hot sauce is a homemade hot sauce, bursting with spicy flavor. This easy condiment recipe isn't for the faint of heart, but if you love habanero peppers, you will love it!

 

 

 

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:

Scoville Heat Unit Scale Graphic

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?

 

Making your own habanero hot sauce is beyond easy!

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.

Making your own habanero hot sauce is very easy!

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 but was out of my Mrs. Renfro’s, 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.

Habanero Hot Sauce

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:

Horseradish Cream Sauce 

Homemade Ranch Dip

Truffle Aioli Recipe

Tartar Sauce Recipe

Other Spicy recipes for Chile Heads!

Chicken Potstickers

Peppercorn Steak Sauce

Shrimp Sandwich

Jerk Chicken Pasta

Habanero hot sauce is a homemade hot sauce, bursting with spicy flavor. This easy condiment recipe isn't for the faint of heart, but if you love habanero peppers, you will love it!

Habanero Hot Sauce Recipe

Makes 1 1/2 cups Prep Time: Cook Time:
4.9 based on 46 reviews

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

1

Combine all ingredients together in a small pot. Bring to a boil. Reduce heat and allow to simmer for 35 minutes.

2

Remove from heat and allow to cool.

3

Once cool, transfer to a food processor and process until peppers are minced fine. Sauce will be slightly chunky.

4

Transfer to an airtight container and chill for at least 24 hours but it gets better and hotter with age.

5

After 24 hours, adjust salt if desired. Use in a variety of dishes. Refrigerated sauce should last several weeks.

Notes

Nutrition facts not guaranteed to be correct.

Nutrition information

Amount per serving: 6 servings
Calories: 49 , Total Fat: 0.5g , Saturated Fat: 0.1g , Cholesterol: 0mg , Sodium: 908 mg , Carbohydrates: 9.6g , Fiber: 1.7g , Sugar: 4.7g , Protein: 1.9g

Leave a Comment

  • Reply
    Mark Burress
    October 26, 2019 at 8:44 am

    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

    • Reply
      Deseree
      October 26, 2019 at 9:57 am

      Thank you for these tips Mark! I have actually never canned/preserved anything so I am never sure how to answer these questions :)

  • Reply
    Steven
    October 18, 2019 at 10:06 am

    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.

    • Reply
      Deseree
      October 22, 2019 at 7:50 pm

      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!

  • Reply
    David Franklin
    October 17, 2019 at 6:25 pm

    Hi I love this stuff but is this salsa or is it hot sauce is Tabasco, voodoo

  • Reply
    Andrea
    October 5, 2019 at 12:50 pm

    Read all the comments first so I added a few chunks of fresh pineapple and a meaty tomato. Wow and hot!!

    • Reply
      Deseree
      October 8, 2019 at 8:51 am

      I am totally going to have to try it that way next time!

  • Reply
    Matthew
    October 1, 2019 at 5:22 pm

    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!

    • Reply
      Deseree
      October 1, 2019 at 5:29 pm

      You are so welcome! Happy to hear that you enjoyed it and yes, seeding totally helps you control the heat!

  • Reply
    Vanessa
    October 1, 2019 at 10:44 am

    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!

    • Reply
      Deseree
      October 1, 2019 at 1:14 pm

      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. :)

  • Reply
    Cyndy
    September 28, 2019 at 7:10 am

    Have you ever ‘canned’ this sauce?

    • Reply
      Deseree
      September 28, 2019 at 11:43 am

      I have not so I can’t say whether or not it works. Sorry I can’t be of more help!

  • Reply
    Dustin
    September 27, 2019 at 9:23 pm

    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.

    • Reply
      Deseree
      September 27, 2019 at 9:55 pm

      Oh! Tell me more about peach reapers!

  • Reply
    Kenny Kararick
    September 27, 2019 at 7:07 pm

    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

    • Reply
      Deseree
      September 27, 2019 at 9:03 pm

      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 :)

  • Reply
    Dan
    September 21, 2019 at 4:04 pm

    I love this hot sauce! Great recipe!

    • Reply
      Deseree
      September 21, 2019 at 6:33 pm

      Thanks so much Dan!

  • Reply
    Laura
    September 16, 2019 at 6:25 pm

    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!!!!!

    • Reply
      Deseree
      September 17, 2019 at 9:28 pm

      Loving the changes you made and happy you enjoyed it!

    • Reply
      Deseree
      September 20, 2019 at 4:28 pm

      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!

  • Reply
    Ray
    September 16, 2019 at 12:01 pm

    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!

    • Reply
      Deseree
      September 20, 2019 at 4:30 pm

      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!

  • Reply
    Lorna
    September 5, 2019 at 6:11 am

    Going to try it
    We sell pickles chutneys, atjar’s and chilli sauces
    Some client’s wanting Habenero sauce

  • Reply
    JimmieV
    August 26, 2019 at 9:55 pm

    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

  • Reply
    Michael
    August 21, 2019 at 9:10 am

    If triple the recipe do I need to change the cooking time

    • Reply
      Deseree
      August 21, 2019 at 3:23 pm

      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.

  • Reply
    Tom Dotson
    August 17, 2019 at 9:43 am

    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!

    • Reply
      Deseree
      August 18, 2019 at 6:33 pm

      Tom- I am loving your additions!! What a great twist and I am so happy to hear that everyone enjoys it :)

  • Reply
    Melissa
    August 8, 2019 at 3:53 pm

    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!!

    • Reply
      Deseree
      August 8, 2019 at 4:14 pm

      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. :(

  • Reply
    Cheryl
    July 29, 2019 at 1:39 pm

    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.

    • Reply
      Deseree
      July 29, 2019 at 9:50 pm

      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!

  • Reply
    The Zen Master
    May 28, 2019 at 3:42 pm

    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!

  • Reply
    Johnny
    May 12, 2019 at 12:38 pm

    Just made this today and it’s awesome!!!! Added a cup of chopped carrots and honey and came out delicious.

    • Reply
      Deseree
      May 12, 2019 at 9:16 pm

      That is wonderful to hear! Love the additions you made!

  • Reply
    Brad A. Sherwood
    March 4, 2019 at 3:56 pm

    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

  • Reply
    Joyce
    February 8, 2019 at 2:10 pm

    This is different then the recipe I have but it looks better I will try it.

    • Reply
      Deseree
      February 9, 2019 at 11:15 am

      Hope you enjoy it as much as we do!

  • Reply
    Krista
    January 23, 2019 at 9:36 am

    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!

    • Reply
      Deseree
      January 23, 2019 at 8:31 pm

      That is great to hear Krista!

  • Reply
    Erin | Dinners,Dishes and Dessert
    January 22, 2019 at 10:45 pm

    This sounds amazing! I want to dive into my screen! This is seriously making me hungry!

  • Reply
    Allyson Zea
    January 22, 2019 at 7:53 pm

    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!

  • Reply
    Taylor W.
    January 22, 2019 at 11:37 am

    So much flavor! Yum!

  • Reply
    V.
    January 22, 2019 at 7:25 am

    Really wanted to print this recipe but says your site has been blocked from printing options .

    • Reply
      Deseree
      January 22, 2019 at 9:10 am

      Oh no! I am so sorry to hear that let me look into it!

  • Reply
    Kimberly
    January 21, 2019 at 4:08 pm

    Nice! My husband would use this on almost everything!

  • Reply
    Demeter
    January 21, 2019 at 3:35 pm

    The spicier, the better! Thanks for sharing the recipe so I can make my own now.

  • Reply
    Wendy
    November 15, 2018 at 8:20 pm

    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.

    • Reply
      Deseree
      November 16, 2018 at 9:25 pm

      That is awesome to hear Wendy! And you can totally cut the spice down if you like, this recipe is great like that!

  • Reply
    Sue
    October 28, 2018 at 3:35 pm

    The sauce is amazing ! Has great flavor an intense all at the same time. Our family has an addiction to this Sauce!

    • Reply
      Deseree
      October 28, 2018 at 6:27 pm

      Ours too Sue!!

    • Reply
      Bruce Loder
      November 4, 2018 at 9:23 am

      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.

      • Reply
        Deseree
        November 4, 2018 at 9:11 pm

        That is good to know!

  • Reply
    Bruce Loder
    October 28, 2018 at 9:13 am

    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.

    • Reply
      Deseree
      October 28, 2018 at 6:28 pm

      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.

  • Reply
    Bruce Loder
    October 28, 2018 at 9:06 am

    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.

    • Reply
      Deseree
      October 28, 2018 at 6:28 pm

      I’ll have to try one like that! Sounds interesting!

  • Reply
    Doris
    October 21, 2018 at 10:27 am

    Thanks for the recipe I have 4 plants and they are loaded I can’t wait to try.

    • Reply
      Deseree
      October 22, 2018 at 2:07 pm

      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 :(

  • Reply
    Jennifer
    October 7, 2018 at 3:14 pm

    This sauce is great! I added a mango to give it a little sweetness. My husband and son loved it.

  • Reply
    Shannon
    October 1, 2018 at 3:49 pm

    I made this hot sauce this afternoon. Super, super easy & DELICIOUS! So glad I found it. Thank you for sharing.

    • Reply
      Deseree
      October 1, 2018 at 8:50 pm

      You are welcome Shannon! So glad you liked it!

  • Reply
    Michael
    September 8, 2018 at 1:36 pm

    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!

    • Reply
      Deseree
      September 8, 2018 at 9:22 pm

      You’re welcome! How nice of you to volunteer at a local farm and I bet those cayenne peppers added great flavor!

  • Reply
    Garret
    September 4, 2018 at 3:05 am

    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?

  • Reply
    Fred the chili head
    August 28, 2018 at 5:12 am

    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.

    • Reply
      Deseree
      August 28, 2018 at 12:40 pm

      Fred- I bet those additions from your garden made for great color! I hope you enjoy the rest of the batch too!

  • Reply
    Tom Vaughan
    August 17, 2018 at 12:06 pm

    I had no jalapeños, so I added two more habaneros. Took a quick taste before putting it into the fridge. Yum!

    • Reply
      Deseree
      August 17, 2018 at 12:29 pm

      Good to know it works without jalapenos and extra habaneros!

  • Reply
    Dori
    August 15, 2018 at 5:10 pm

    Can this be frozen?

    • Reply
      Deseree
      August 15, 2018 at 6:16 pm

      Dori- I don’t see why not! You might want to try freezing flat it in ziploc bags though.

  • Reply
    Ron
    August 13, 2018 at 7:02 pm

    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!

    • Reply
      Deseree
      August 13, 2018 at 7:20 pm

      Thank you for the feedback! I am happy to hear you were able to reach the consistency you wanted though!

  • Reply
    Cathy
    August 9, 2018 at 8:13 am

    My husband would seriously go crazy for this!

  • Reply
    Karlynn
    August 2, 2018 at 8:25 am

    I would spread this on EVERYTHING!

  • Reply
    Erin | Dinners,Dishes and Dessert
    August 2, 2018 at 5:14 am

    This looks totally awesome! Definitely make this!

  • Reply
    Allyson
    August 1, 2018 at 8:39 am

    While my husband would absolutely love this!

  • Reply
    Brandy @ Nutmeg Nanny
    August 1, 2018 at 7:46 am

    YES PLEASE! I have to make this so I can put it on everything!

  • Reply
    Jamielyn
    July 31, 2018 at 6:50 pm

    Looks so flavorful!

  • Reply
    Delaney | Melanie Makes
    July 31, 2018 at 5:55 pm

    I love how easy this recipe is!

  • Reply
    Dorothy at Shockingly Delicious
    July 31, 2018 at 5:43 pm

    I say bring on the heat!! I have never attempted to make my own. Can’t wait!

  • Reply
    Daryl
    July 25, 2018 at 9:02 am

    how much butter for the wings?
    By the way awesome recipe i love the sauce.

    • Reply
      Deseree
      July 25, 2018 at 12:39 pm

      So happy you love the recipe! I usually use about 3 tablespoons of butter to 1/4 cup of sauce :)

  • Reply
    Karyn
    June 19, 2018 at 6:00 pm

    Did you leave the habanero and jalapeño seeds???

    • Reply
      Deseree
      June 19, 2018 at 9:32 pm

      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 :)

  • Reply
    Donna
    June 5, 2018 at 2:22 pm

    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!

  • Reply
    Candace
    April 15, 2018 at 8:22 am

    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!!!

    • Reply
      Deseree
      April 19, 2018 at 8:53 pm

      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!

  • Reply
    Jean
    April 14, 2018 at 12:54 pm

    Can I put this in canning jars in a boiling bath to preserve it?

    • Reply
      Deseree
      April 14, 2018 at 4:32 pm

      Hi Jean! I am not familiar with canning so I cannot recommend it. Sorry!

    • Reply
      Susan
      September 17, 2018 at 4:55 pm

      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.

      • Reply
        Deseree
        September 17, 2018 at 8:38 pm

        Thank you for your input Susan! I don’t have any canning experience, so I appreciate this!

  • Reply
    Catherine
    March 22, 2018 at 10:28 am

    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!

    • Reply
      Deseree
      March 22, 2018 at 12:43 pm

      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!

  • Reply
    Sam
    March 19, 2018 at 11:00 am

    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!

    • Reply
      Deseree
      March 19, 2018 at 7:22 pm

      So jealous that you have a habanero plant! I hope you enjoy the hot sauce!

  • Reply
    Roger L
    March 16, 2018 at 4:33 pm

    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 :) )

    • Reply
      Deseree
      March 19, 2018 at 7:23 pm

      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.

      • Reply
        Donna
        July 28, 2018 at 12:10 pm

        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!

        • Reply
          Deseree
          July 29, 2018 at 9:03 am

          Donna- Thank you so much for the tip!!

  • Reply
    Charlene
    January 23, 2018 at 7:14 pm

    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.

    • Reply
      Deseree
      January 24, 2018 at 8:26 am

      That is so great to know! Thank you Charlene!

  • Reply
    John
    December 20, 2017 at 12:57 pm

    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.

  • Reply
    Mikel
    December 18, 2017 at 9:13 pm

    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. :-)

    • Reply
      Des
      December 31, 2017 at 12:31 am

      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!

  • Reply
    Jennifer
    December 9, 2017 at 2:58 pm

    How long will this keep?

    • Reply
      Deseree
      December 10, 2017 at 8:56 am

      Hi Jennifer! Just to be on the safe side, I’d say a week or two in the refrigerator :)

  • Reply
    Tim Hale
    March 27, 2017 at 9:29 pm

    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.

    • Reply
      Des @ Life's Ambrosia
      March 28, 2017 at 2:14 pm

      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 :)

  • Reply
    Rachel Marks
    April 8, 2016 at 7:09 pm

    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.

    • Reply
      Des @ Life's Ambrosia
      April 11, 2016 at 12:18 am

      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!

  • Reply
    Nutmeg Nanny
    October 15, 2015 at 7:37 pm

    Please pass all the hot sauce my way! I would happy drizzle this over everything!

  • Reply
    Cathy@LemonTreeDwelling
    October 15, 2015 at 12:06 pm

    Oh my GOSH! My husband will flip for this recipe…..he’s been wanting me to make my own hot sauce! Looks awesome!

  • Reply
    Miryam, Eat Good 4 Life
    October 15, 2015 at 7:18 am

    Oh boy this is the best. I know a few people in my family that would love to get their hands on it.

  • Reply
    ErinBrighton
    October 14, 2015 at 7:28 pm

    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.

  • Reply
    happyvalleychow
    October 14, 2015 at 6:02 pm

    10 Habanero’s?! Wooooo baby! I love spicy so I have pinned and will be trying this on some chicken wings I think :)

  • Reply
    Ginny McMeans
    October 14, 2015 at 9:07 am

    Fantastic! I would love to have my own healthy hot sauce in the fridge. Thanks so much!

  • Reply
    Florian @ContentednessCooking
    October 14, 2015 at 8:28 am

    Wow this looks so good, love this!

  • Reply
    spabettie
    October 14, 2015 at 8:21 am

    I know we would LOVE this sauce – we always have hot sauce, on most everything!

  • Reply
    Meg
    October 14, 2015 at 6:11 am

    This is genius! My husband loves this sauce but we need to start making it at home now!

  • Reply
    Lauren
    October 14, 2015 at 5:47 am

    This sounds SO good!!! I love habaneros so I’m sure I’d adore this!

  • Reply
    Food Done Light
    October 14, 2015 at 5:24 am

    You sound like my husband. He adores mind blowingly hot food. I should make this for him, he would be ecstatic.

  • Reply
    Rebecca P.
    October 14, 2015 at 4:27 am

    That sounds killer! But soo good ;)

  • Reply
    The Chunky Chef .
    October 14, 2015 at 4:12 am

    My husband LOVES hot sauce, so I’ll definitely have to make this for him :)

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    Hi! I am Des! Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too. Read more »

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