This simple garlic habanero hot sauce has the perfect fiery knock your socks off flavor that you’ll fall in love with.
Whether you love spicy food or just have some extra habanero chillies that you want to put to use, this easy hot sauce recipe is worth a try.
You’ll need just a few minutes of kitchen time and 6 simple ingredients to put it together.
You’ll be surprised at how a simple concoction made using peppers and garlic can really jazz up so many of your favorite foods.
If you haven’t tried making hot sauce from scratch, this simple recipe is perfect for you.
And if you have a few extra habanero peppers at hand, you can also whip up a nice habanero oil to drizzle over your pastas and pizzas.
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What's So Great About the Recipe?
My favorite part about this recipe is the fact that the hot sauce comes together in under 10 minutes.
Plus, it is customizable too! You can tweak and experiment with the ingredients you’re adding in to get the perfect taste you’re looking for.
Ingredients For the Garlic Habanero Hot Sauce Recipe
To make this homemade hot sauce, you’ll need just these simple ingredients.
Habanero peppers: I used red Habanero peppers, but you could totally try this with the orange ones too.
Garlic: This one’s an absolute must, and lends the sauce that ideal garlicky flavor.
Vinegar: Vinegar helps tone down the heat in the sauce with its citrusy, tangy notes. Plus, it also aids with preservation and making hot sauce last longer. You can use white vinegar or apple cider vinegar.
Brown sugar: I also added a bit of brown sugar to balance out the heat from the super spicy habaneros.
Sea salt: You’ll need to use sea salt or pickling or canning salt as opposed to your regular table salt.
Thai fish sauce: Just a dash of Thai fish sauce can add some beautiful umami flavors to the hot sauce.
See recipe card for quantities.
Substitutions
- If you don’t have vinegar you can add some lime juice into the mix to get in the acidic notes.
- If you don’t have brown sugar, you can totally use regular white sugar to add sweetness to the sauce.
Variations
- In addition to the habanero peppers, you can also add some other peppers of your choice. Jalapenos, Serrano and Scotch Bonnets are both great choices.
- You can also add fresh mango or pineapple into the sauce along with the remaining ingredients to make a delicious mango habanero hot sauce or pineapple habanero hot sauce. This can actually be a great way to thicken the hot sauce too!
- Want the hot sauce to be hotter? You can also add some ghost peppers in addition to the habaneros.
How to Make Garlic Habanero Hot Sauce
De-seed and devein the habanero peppers and roughly chop or slice them up.
In a food processor, add the peppers, garlic, salt, sugar, fish sauce and water and blend until smooth.
Pass this paste through a fine mesh sieve or a strainer to get rid of the bigger chunks.
Cook it over medium heat in a large pot for 5 minutes or until the mixture simmers.
Let it cool down, then add in the vinegar. Pour into jars and serve.
💭Top Tip
Remember to blitz the habanero peppers and garlic as best you can before you strain it.
How to Store the Hot Sauce
I would recommend storing your garlic habanero hot sauce in the refrigerator. Simply transfer it to an airtight container or a glass bottle or jar and refrigerate it.
The sauce should stay good for up to 2 weeks, if not more.
Tips & Tricks to Nail the Recipe
- If you can’t handle too much heat, and want a bit of a milder spicy flavor, you can reduce the amount of habaneros you’re using, and add some red bell peppers instead.
- I used a food processor, but you can also choose to use a blender if you want to.
- To lend the homemade habanero hot sauce a smoky flavor, you can use roasted peppers instead of raw peppers. Another great idea is to just add some smoked paprika instead.
- You can also bring some flavor variation to this hot sauce by adding cumin or onions or even some carrots into the mix while you’re cooking the peppers and garlic.
- I would also recommend adding some olive oil into the mix to keep the ingredients from burning, and avoid cooking the sauce on high heat.
- Remember to bring to a boil, then reduce heat to low and simmer the sauce for 2-3 minutes or more, until the sauce thickens and the peppers and other ingredients soften.
How to Use Garlic Habanero Hot Sauce
You can put this spicy hot sauce to use in tons of different ways.
Spoon it over your breakfast avocado toast or use it as a topping over your tacos and Mexican foods.
You can also team it up with your fried foods like chicken wings or use it to add some extra spice to your rice and noodle bowls.
The versatility of this habanero sauce is a big plus!
FAQs
This is a great recipe to make and store for weeks. When stored correctly, the hot sauce can stay good in the refrigerator for 3-4 weeks.
If you tried this garlic habanero hot sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Related Recipes
Looking for other recipes like this? Try these:
Garlic Habanero Hot Sauce
Ingredients
- 500 g habanero peppers
- ¼ cup vinegar
- ¼ cup garlic
- 3 tablespoon brown sugar
- ¾ teaspoon sea salt
- ½ tablespoon Thai fish sauce
- water as needed
Instructions
- De-seed and devein the habanero peppers and roughly chop or slice them up.
- In a food processor, add the peppers, garlic, salt, sugar, fish sauce and water and blend until smooth.
- Pass this paste through a fine mesh sieve or a strainer to get rid of the bigger chunks.
- Cook it over medium heat in a large pot for 5 minutes or until the mixture simmers. Let it cool down, then add in the vinegar. Pour into jars and serve.
Notes
- If you don’t have vinegar you can add some lime juice into the mix to get in the acidic notes.
- If you don’t have brown sugar, you can totally use regular white sugar to add sweetness to the sauce.
- I would also recommend adding some olive oil into the mix to keep the ingredients from burning, and avoid cooking the sauce on high heat.
- Remember to bring to a boil, then reduce heat to low and simmer the sauce for 2-3 minutes or more, until the sauce thickens and the peppers and other ingredients soften.
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