Comments on: Habanero Hot Sauce

By: Todd

Todd — Wed, 22 Feb 2023 22:49:17 +0000

It’s a good one for heat. Most of the sauces are for beginners, but this one is very good for pepper lovers.

The one thing I would add is measure peppers by weight, not quantity. I found some giant red Savinas at Shaw’s and due to the size and SHU ones of these would equal 10 small habaneros in heat content.

Know your peppers. Some can cause gastric distress in even confirmed chili heads. A little fire is good, a medium fire is perfect and too much is just pain.

By: Shannon

Shannon — Fri, 08 Jul 2022 14:41:45 +0000

How long do you think the sauce will keep in the fridge?

By: Lauren Keating

Lauren Keating — Sat, 05 Sep 2020 19:47:27 +0000

In reply to Pam. It's still hot, but not as hot

By: Pam

Pam — Sat, 08 Aug 2020 02:05:40 +0000

Is the habanero hot sauce just as hot without the seeds? I saw where the seeds can make the sauce bitter.

By: Adam

Adam — Fri, 23 Aug 2019 01:02:35 +0000

Eloquently simple to make and really, really hot! perfect for testing those people who say they can handle the heat. Just a drop or two needed to light up your meal.

By: JJ

JJ — Sun, 28 Jan 2018 14:28:51 +0000

In reply to David. I added more water to make it come out of a squeeze bottle more easily as well as a couple of tablespoons of white distilled vinegar to make it more shelf stable. Both these combined will add volume to you sauce. Only add water to the point of getting the consistency you want.

By: David

David — Mon, 07 Nov 2016 16:50:37 +0000

I just want to make sure I did it correct, when I made it it made only maybe a 1/4 cup or less, is this correct?

By: LK

LK — Fri, 16 Oct 2009 00:48:37 +0000

Kelly- I did know you’re going! Can’t wait to meet you!
Chili- I thought of you when I posted this – glad you like it! I didn’t taste any bitterness from the seeds in mine, but I also don’t use very much. Might be something to keep in mind for next time though. Thanks!
Reeni- I’ve been adding it to pretty much everything lately! It’s wonderful.

By: Reeni

Reeni — Wed, 14 Oct 2009 13:21:04 +0000

What a tasty condiment to have on hand. I can think of lots of things to add this to!

By: Chili

Chili — Wed, 14 Oct 2009 02:51:36 +0000

You know I like this. I find that habaneros are the easiest hot pepper to cook with because the heat level is fairly predictable and controlable. The level of piquant tends to fluctuate more in other peppers depending on when you use them in the life cycle from harvest to decay.

I also like to discard the seeds not because of the extra heat they add but because they can impart just a hint of bitterness.

Have a good time at the festival!