Habanero Hot Sauce


Habanero peppers are HOT. One tiny bite sets your mouth on fire so it’s a challenge to use them in a recipe. My husband’s pepper plant produced a peck of these fiery orange bundles (don’t let their cute, lantern-like looks fool you). With all this heat, hot sauce seemed like the best option. This sauce is delicious, not too hot but hot enough. Step aside Sriracha.

I’ve made this sauce a few times so here are my tips from learning the hard way.

  1. Wear plastic gloves when chopping habanero peppers. The oil (capsaicin) from the peppers will keep your fingers burning for days.
  2. Never wipe your face, lips or eyes when chopping them.
  3. Warn all family and friends to stay out of the kitchen. The capsaicin infuses into the air triggering a bout of coughing and watery eyes (I’m exaggerating… a little).
  4. This recipe makes 3 large bottles of hot sauce so you’ll have plenty to share with hot sauce loving friends and family.



Habanero Hot Sauce


2 tablespoons extra-virgin olive oil

1 cup onion, diced

2 medium poblano peppers, diced

3 habanero peppers (see note below)

4 cloves garlic, minced

3 cups tomatoes, diced

1 cup distilled white vinegar

1 1/2 teaspoons salt

1 1/2 tablespoons sugar (may need more if tomatoes are not very sweet)


*Note: Wear plastic gloves to remove the seeds and membrane from the habanero pepper and to dice the pepper. I used 3 habanero peppers which makes a hot, but tolerable sauce. If you like a more intense burn, use more peppers.

Heat oil in a large saucepan over medium-high heat. Add onion, poblano peppers, habanero peppers, and garlic. Cook and stir for about 4 minutes until onion softens. Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until tomatoes break down (about 5 minutes). Remove from heat and allow tomato mixture to cool before adding it to a blender. Do not add a temperature hot sauce to a blender. Puree until smooth. Pour into glass jars and refrigerate. I’m not sure how long you can store this in the refrigerator. I’ve been using the hot sauce for over 3 weeks and it still tastes great.

Nutrition Note: There is ongoing nutrition research into the benefits of hot peppers (including capsaicin and other nutrients in peppers) and their ability to reduce the risk of prostate cancer.




2 Comments Add yours

    1. Judy Matusky says:

      Thanks for sharing!

      Liked by 1 person

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