Are you looking for a habanero hot sauce recipe that will make your eyes water in the very best way? If so, this recipe is for you! This fiery pepper sauce can be used as a topping on eggs, tacos or just about anything else that could benefit from a spicy kick. It’s a deliciously easy way to spice up your life!
Have you ever made your own hot sauce? I made this habanero hot sauce the first time to go with the tamales, but now it’s my go to favorite hot sauce when I’m in the mood for spicy food. It’s a great way to jazz up a frozen burrito, pairs nicely with eggs, and is awesome in butternut squash hash as well. It’s a really nice condiment to keep around!
I was looking for a way to use up some of my bumper crop of homegrown habaneros when Rick Bayless tweeted a recipe for habanero hot sauce. I immediately knew I had to try it.
I have to warn you – this sauce has awesome flavor, but it is HOT. A few drops are all you need to get a nice, spicy flavor without killing your taste buds. A little bit goes a long way and I’ve found that for me, about 4 drops is enough to flavor one plate to the point of being spicy without being overkill. More than that and you might feel like your mouth is on fire.
I was actually thinking of calling this “fire sauce” but that sounds too much like Taco Bell and ruins it. This is way better than anything you’d ever get at Taco Bell. And “death sauce” sounded too extreme. I don’t want to scare you all away from this delicious sauce!
I was actually a little scared of this before I tried my first taste. I made the mistake of taking a big, deep smell while the hot mixture was still in my food processor. BAD IDEA. I immediately started coughing and sneezing from the heat. DO NOT do that. Once it cool down the flavors mellow but you’ll still want to be cautious until you learn how much you can handle.
This should keep for at least 6 months in the refrigerator. It does separate a little when it sits though, so you’ll want to give it a good shake before using it.
Ingredients needed to make habanero hot sauce
This habanero hot sauce is so easy to make with super simple ingredients!
- Habanero peppers. Habanero peppers are some of the hottest peppers around (right behind ghost peppers), and they give this sauce maximum heat level.
- Garlic cloves. Roasted garlic tones down the heat a little bit and gives this homemade sauce some depth of flavor.
- Fresh lime juice. Lime juice adds hint of sweetness and a bit of tang.
- Water. Water thins the sauce out and helps mellow it down.
- Salt. A small amount of salt opens up the sauce’s flavor and brings everything together.
How to make habanero hot sauce
To make this spicy hot sauce, start by charring habanero chiles and garlic under the broiler. This softens the vegetables and gives the hot sauce a nice smoky flavor that you’re going to love!
Next, transfer everything to a blender and blend until it’s smooth. That’s all there is to it!
The hot sauce can be stored in mason jars or plastic condiment bottles.
Pro Tip: Be careful when working with raw hot peppers like habaneros. The oil residues can stay on your skin for a long time and can burn if you accidentally touch your eyes or any other sensitive areas. I recommend wearing latex gloves and washing your hands thoroughly with soap immediately after handling the peppers. Using tongs instead of your hands also isn’t a terrible idea!
Should I remove the seeds from the peppers?
I left the seeds in my peppers for a super fiery hot sauce, but some people find them bitter. You can remove them for a slightly milder (but still very hot) sauce.
What if I want more of a medium heat level?
You can tone down the heat by adding two red bell peppers or some fresh pineapple to the mix. Roast them along with the peppers and garlic or the best flavor.
More homemade condiment recipes you’ll love:
Habanero Hot Sauce
- 8 whole habanero chile peppers
- 4 cloves garlic peeled
- ½ lime juiced
- ⅓ cup water
- ½ tsp salt
- Preheat the broiler. Place hot peppers and garlic on a baking sheet or a piece of tinfoil. Broil for about 5 minutes, or until the peppers begin to char.
- Transfer peppers, garlic, and all remaining ingredients to a food processor or blender. Process until smooth. Allow to cool completely at room temperature before use.