Habanero Pepper Sauce

Total Time
25mins
Prep
25 mins
Cook
0 mins

I'm not kidding you when I say this is hot. However, it is definitely one of the most flavorful hot sauces I have had in a long time. In spite of the heat, you find yourself strangely addicted to it. Some call it "That Healing Habanero Sauce." Try it for yourself and see.

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Ingredients

Nutrition

Directions

  1. In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
  2. In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
  3. Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
  4. Transfer to jar and refrigerate.
  5. Best after 24 hours.
  6. Can be made and refrigerated for 6 months.
Most Helpful

I made this with 14 habaneros and only 4 large cloves of garlic. It is AWESOME!!!

4 5

This sauce is pretty good, but if I made it again, I would greatly decrease the amount of garlic -- 13 cloves is too overpowering. Also, I'd consider eliminating the thyme, which seems a bit out of place here. And I'm not so sure about the mustard, either. I don't mean to sound too critical -- I did enjoy this recipe.

5 5

I made this yesterday and let it sit for the 24 hr period. I got home from work today and heated up some saffron rice that was left over and added about a tablespoon of the sauce. Oh this was sooo good and I would also rate heat level an 8 out of 10. Not being a big fan of cilantro I cut the measurement in half. This was very tasty and I would recomend it to all. Oh and I forgot to mention... this was my first time ever at making a hot sauce so if you want to give it a try it is a very easy sauce to make. I plan on adding a few items to this recipe in the future and I will get back to you! Thanks for this HOT SAUCE!