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!
Whether you’re looking to spice up your shrimp tacos 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 God help me, I can’t stop putting it on All. The. Things. Homemade Habanero Hot Sauce is where it’s at, friends and I’ve got my recipe to share with you today.
The story goes that I have been eating hot chile peppers straight out of the jar since I was 2 years old. I would have chile pepper eating contests with my dad over dinner. We often add jalapeños to pizza. I have several sriracha recipes on the blog. Heck, even when I was pregnant, spicy food was what I craved. With both boys, I practically drank Mrs. Renfro’s Habanero salsa.
Yeah I know. Habanero salsa didn’t give me heartburn, but water did. Go figure.
But honestly, I can’t get enough of spicy food. And spicy is just what this Habanero Hot Sauce is. And when I say spicy, I mean 10 habaneros spicy.
That’s right. This beautiful bottle of orange peppery deliciousness has 10 whole habanero peppers in it.
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?
When it comes to ingredients for homemade hot sauce the main ingredients are peppers, vinegar and water. The heat level you are going for is going to determine what kind of peppers you use. 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. I like heat but ghost peppers are a little too much for me so I stick with habaneros for this recipe.
Other ingredients in homemade hot sauce 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 I add hot paprika to the mix.
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.
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 chile head, or there is one in your life, you need to make this. Pronto.
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. 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.
PS: 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.
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.
Nutrition facts not guaranteed to be correct.
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