Peeples is a married mom of three who is always looking for the best ways to get quality food for the lowest price possible.
Easy Habanero Hot Sauce Recipe
While this habanero hot sauce recipe does have a few ingredients, it is still super easy to make. I made mine while doing other chores in the kitchen this morning.
Please do not ignore my warnings about gloves and ventilation—although it could lead to some humorous situations. Well, maybe not so humorous, because it could also lead to a trip to the emergency room. No matter your experience level in dealing with hot peppers, you should still be cautious.
This hot sauce will last for months in your fridge. Personally, mine never lasts long, but that is because I eat it all before we have long enough to test how long it would stay good in the fridge!
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Approx. 50 oz
- 1 pound habanero peppers
- 1/2 cup vinegar
- 1/2 cup tomato sauce
- 1/2 cup BBQ sauce, any type
- 1 medium onion (I prefer yellow or Vidalia)
- 6 cloves garlic
- 6-8 cherry tomatoes
- 12 cups water (only 1/2 cup or less will actually go in the sauce)
- 1 teaspoon olive oil
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- If you ignored the above notice I will say it again, PUT YOUR GLOVES ON even if you are a tough hot shot! Or don't, and then tell us how that goes in a couple of hours when you touch your eye, or worse, if you're a guy, when you go to the bathroom!
- Remove all stems from your habaneros.
- In a large pot, add the whole peppers and 12 cups of water. (Note: No need to seed the peppers; you want this sauce to be hot. You also do not need to chop them since you will be throwing them in the blender after you are done boiling them, anyway!)
- Boil for 30 minutes, stirring often. Make sure your area is well ventilated. If you are sensitive, you might even want to wear some protective glasses.
- While your hananeros are boiling, chop your onion into blending-size pieces. For my blender, I only need to quarter them.
- After your habaneros have boiled, drain the water. You will notice the habaneros have actually retained a small amount of the water (up to a cup) inside of them. This is OK.
- Add all ingredients to the blender and pulse until your desired consistency.
- Add to jars and refrigerate. Enjoy your homemade habanero hot sauce!
How to Use Habanero Hot Sauce
There are many great things you can do with your new hot sauce. It will give instant heat to just about anything you cook.
- Add it too broth in soups
- Add a teaspoon or a few teaspoons to your favorite BBQ sauce
- Use it in chili base
- Add to marinades for steak or chicken
- Mix some into your ground beef while making burger patties.
- Add to spaghetti sauce for an extra bite
- Drip onto scrambled eggs or omelets
- Add a tablespoon to your grits while they are cooking.
- Mix into macaroni and cheese
You really can just use it as you would any other hot sauce—except you will be using it more moderately. Unless, of course, you are like me and like everything to be super spicy!
To Me, Other Hot Sauces Aren't Hot. This One Is!
When my husband tried this habanero hot sauce he took too large of a bite. He then proceeded to start sweating, took off his shirt, and ran his whole face under water. So we nicknamed this one "Get Naked Habanero Hot Sauce."
I use my husband as the scale for heat, since to me a habanero isn't hot, and he has informed me that I am crazy because it sets his mouth on fire! So since he still has all of his "hot" taste buds, I use him as my scale most of the time to decide how hot something actually is. He likes heat, but much past a jalapeño and he is running for the milk! Habanero hot sauce really gets him!
Somewhere along the way of me being a kid chomping down Tijuana Mama Hot sausages from the gas station and eating jalapeños right off the bush to being an adult who goes through about eight bottles of Tabasco a month, I lost my "hot" taste buds. Nothing is hot anymore! So I started making my own hot sauces. Most of my recipes for hot sauce fill up two 26-ounce Ragu jars. I have not started canning this yet, mostly because I go through it so quickly buying large amounts of peppers (far more than I am growing yet) to make canning worth it for me. These two jars typically last me a week or two. So I am making it often.
© 2015 Peeples