Homemade Habanero Hot Sauce is a staple in our house. Once made we use it in spaghetti, salsa, sloppy joes, on burgers, and so many other ways. Below is a recipe to make your own homemade habanero hot sauce!
- 1 pound Habanero
- 1/2 cup Vinegar
- 1/2 cup Tomato Sauce
- 1/2 cup BBQ Sauce, Your Choice of Flavor
- 1 Medium Onion, I prefer Yellow or Vidalia
- 6 Cloves Garlic
- 6-8 Cherry Tomatoes
- 12 Cups Water, Only 1/2 cup or less will actually go in the sauce
- 1 Teaspoon Olive Oil
Put Your Gloves on or You Will Be Sorry!!!!!
- If you ignored the above notice I will say it again, PUT YOUR GLOVES ON even if you are a tough hot shot! Or don’t, then tell us how that goes in a couple of hours when you touch your eye or worse if you’re a guy, when you go to the bathroom!
- Remove all stems from your habaneros.
- Add them to 12 cups of water in a large pot whole. No need to seed you want this to be hot. You also do not need to chop them since you will be throwing them in the blender after you are done boiling them anyway!
- Boil them for 30 minutes, stirring often. Make sure your area is ventilated and if you are sensitive you might even want to wear some protective glasses.
- While your hananeros are boiling chop your onion into blending size pieces. For my blender I only need to quarter them.
- After your habaneros have boiled drain the water. You will notice the habaneros have actually retained a small amount of the water (up to a cup) inside of them. This is OK.
- Add all ingredients to the blender and pulse until your desired consistency.
- Add to jars and refrigerate. Enjoy your homemade Habanero hot sauce!
Easy Habanero Hot Sauce Recipe!
While this homemade habanero hot sauce recipe does have a several ingredients, it is still super easy to make. I made mine while doing other chores in the kitchen this morning. Please do not ignore my warnings about gloves and ventilation. While it could lead to just funny mistakes, well funny for those around you, it could also lead to a trip to the emergency room. No matter your experience level in dealing with hot peppers you should still be cautious.
This homemade habanero hot sauce will last for months in your fridge. Personally mine never lasts long, but that is because I eat it all before we have long enough to test how long it would stay good in the fridge!
What Can You Add Your Homemade Habanero Hot Sauce To?
There are many great things you can do with your new hot sauce. It will give instant heat to just about anything you cook.
- Add it too broth in soups
- Add a teaspoon or a few teaspoons to your favorite BBQ sauce
- Use it in Chili base
- Add to marinades for steak or chicken
- Mix some into your ground beef while making burger patties.
- Add to spaghetti sauce for an extra bite
- Drip onto eggs
- Add a tablespoon to your grits while they are cooking.
- Mix into macaroni and cheeseYour really just use it as you would any other hot sauce except you will be using it in more moderation, unless of course you are like me and like everything you eat to be super spicy!
Hot Sauce Just Isn’t Hot Anymore, but This One Is!
When my husband tried this habanero hot sauce he took too large of a bite. He then proceeded to start sweating, taking his shirt off, and running his whole face under water. So we nicknamed this one “Get Naked Habanero Hot Sauce”
I use my husband as the scale for heat, since to me a habanero isn’t hot, and he has informed me that I am crazy because it sets his mouth on fire! So since he has all of his “hot” taste buds still I use him as my scale most of the time to decide how hot something actually is. He likes heat, but much past a Jalapeno and he is running for the milk! Habanero hot sauce really gets him!
Somewhere along the way of me being a kid chomping down Tijuana Mama Hot sausages from the gas station and eating Jalapenos right off the bush to being an adult who goes through about 8 bottles of Tabasco a month I lost my “hot” taste buds. Nothing is hot anymore! So I started making my own hot sauces. Most of my recipes for hot sauce fill up two Ragu 26 oz jars. I have not started canning this yet, mostly because I go through it so quickly buying large amounts of peppers (far more than I am growing yet) to make canning worth it for me. These 2 jars typically last me a week or two. So I am making it often.