Habanero Hot Sauce
This habanero hot sauce combines 20 fresh habanero peppers with garlic, tomato sauce, and vinegar for a vibrant, spicy condiment. It's designed to add serious heat to tacos, eggs, and countless other dishes.
This habanero hot sauce combines 20 fresh habanero peppers with garlic, tomato sauce, and vinegar for a vibrant, spicy condiment. It's designed to add serious heat to tacos, eggs, and countless other dishes.
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In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the peeled garlic cloves, diced white onion, and habanero peppers to the pot.
Sauté for 10-12 minutes, stirring occasionally, until the vegetables soften and develop some color.
Pour in the tomato sauce and vinegar. Season with salt, black pepper, onion powder, and garlic powder. Stir to combine.
Bring the mixture to a simmer, then cover the pot and cook for 15 minutes.
Carefully transfer the hot mixture to a blender or food processor.
Add the fresh lime juice.
Blend on high speed until the sauce is completely smooth.
Pour the finished hot sauce into a sterilized mason jar for storage.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for convenient portions lasting up to 3 months.
blender or food processor · nitrile gloves
Very spicy. Habaneros range from 100,000–350,000 Scoville units. Use fewer peppers or remove seeds for milder heat.
Yes. Use jalapeños for mild heat or serranos for medium. Adjust quantity since heat levels vary.
Refrigerate in an airtight container for up to 2 weeks, or freeze for 3 months.
Yes. Habanero oils can irritate skin and eyes. Wear disposable gloves and avoid touching your face.
Yes, but follow proper canning procedures with vinegar and salt ratios to ensure food safety.
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