Homemade Habanero Hot Sauce



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Homemade Habanero Hot Sauce

This sauce is HOT, HOT, HOT!!!!!  Get yourself a doctor’s note and proceed with caution!


20 Fresh Habaneros

5 Garlic Cloves

½ Cup Champagne Vinegar

½ Cup Water

1 Teaspoon Sea Salt

1 Teaspoon Smoked Paprika

½ Teaspoon Chili Powder

1 Teaspoon Raw Sugar

Slice and remove the insides of the habaneros.  If you want hotter sauce you can use the insides in the sauce as the seed are the hottest part of the habanero.  Peel the garlic and cut into quarters.  Preheat the oven to 350° F.  Oil a pan and roast the habaneros and garlic for 20 minutes until golden brown on top.  Make sure that you keep an eye on them as you don’t want them to burn.  Roasting the habaneros and the garlic really adds to the flavor. 

After removing the habaneros and garlic from the oven, put them into a food processor and add the champagne vinegar, water, sea salt, smoked paprika, chili powder, raw sugar and puree.  If you find that the sauce is too thick then add more vinegar and water in equal parts.  Pour into a storage container or bottle and refrigerate.  This sauce should keep for quite awhile.  Use it on eggs, sandwiches, tacos, burgers, pasta, rice dishes or anything that you want to add a kick to.  Makes 1 ½ to 2 cups


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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