Hot sauce is must in most kitchens. It’s a staple that can add an extra kick to so many things.
This habanero hot sauce recipe is perfect for spice lovers and spice skeptics alike.
Don’t get me wrong, this sauce is spicy. I mean… there are habaneros in it.
But it’s diluted down to the point where it’s the perfect middle ground. If you want it spicy, have a lot. If you just want a kick of flavor, have a little.
I got a hot sauce kit for Christmas and I’d been dying to make some. I was at a new grocery store and saw those beautiful deep red habaneros. I knew these were the ones going in the sauce.
You can really use any pepper you’d like. If habaneros intimidate you, go with jalapenos or serranos.
More than peppers
I love the flavor of hot peppers. The flavor behind the spiciness. It’s is soo delicious. I’m not a fan of hot sauces that are hot just to be hot. Basically
capsaicin and vinegar. Boooring!
This recipe also adds other veggies. They really enhance the pepper flavor but add their own flavors that make it just so tasty!
Carrots balance out the acidity and add a hint of sweetness to the taste.
Then of course onion and garlic. I told you this sauce has FLAVOR!
Air out the place
Maybe this next part goes without saying. But I’m going to say it anyway, just in case. Make sure your kitchen is extremely ventilated and/or your windows are open.
Once you start the the peppers and veggies on the stove, that capsaicin REALLY comes out. I was so excited to get the hot sauce going I completely forgot to do that. Oh man were my eyes watering. And was I sneezing for a couple of hours. So, word to the wise: Ventilate! A lot!
Saute the peppers, onions, carrots and garlic on the stove top for 5-10 minutes.
Add water to the chopped veggies in the pan and get the mixture up to a boil. Reduce the heat and let it simmer covered for about 20 minutes.
Turn off the heat and let it sit for about an hour to come to room temperature.
Now dump the whole thing in the blender, add 1 cup of vinegar and blend it up.
I loooove the bright orange color this ended up. I knew right away it was going to be good.
The instructions I followed suggested to let it sit a week before eating it. I simply could not do that.
But I will tell you one thing. It’s been a few weeks since I made it, and I didn’t personally taste a huge difference from the first day until today. I thought it was amazing every time I’ve had it but no real difference in flavor.
An awesome wing sauce
Try it on pizza, baked potatoes, eggs, etc. Literally anything and everything. This week, I made two different buffalo wings with it.
This honey buffalo wing recipe from Chunky Chef was awesome with the habanero hot sauce. I made a few small adjustments: I subbed out brown sugar for coconut sugar and cornstarch for arrowroot, plus this habanero hot sauce. MAN were these wings good!
I also made classic hot wings in the oven. The directions are in a bonus recipe below!
I’ve been having this sauce in everything the past couple of weeks (this recipe makes a lot!) and this is what I’ve noticed. How much heat you get out of it is dependant on two things:
- How much you use (obviously)
- But also how quickly you eat it
The heat builds up slowly. If you eat one bite with it, it isn’t too hot. Just slightly spicy and super tasty. But if you eat several bites in say… a minute, it becomes hotter than if you ate one bite at a time slowly. This effect grows the quicker you eat and more you have. It’s really interesting and delicious.
This is best part about this particular hot sauce in my opinion. You can control how hot you want it to be by eating quickly or slowly.
When I added some to my pizza and ate it slowly. It was a great compliment to the meal. Not too spicy, just good.
But more recently, with the “buffalo wings,” I did a power through eating. You know? When your hands are messy and you just power through the meal fast so you only have to wash your hands once at the end?
So I ate a bunch of wings in five minutes. And it. Was. Spicy.
But I love that. I love being able to control how much heat I want at a given time That’s why this hot sauce is perfect even for those who don’t like things too spicy, but still like a good hot sauce.
Habanero Hot Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes (+1 hour to rest)
- Total Time: 1 1/2 hours
- A bunch of habanero peppers (between 15-20 depending on size)
- 1 small to medium onion
- 3 or 4 carrots
- 3 garlic cloves
- 1 cup vinegar (I used ACV but you can use white if you like)
- 2 cups water
- Chop the peppers, onion, carrots and garlic
- Saute the peppers, onions, carrots and garlic on the stove top for 5-10 minutes
- Reminder: keep your kitchen well ventilated during this step!
- Add 2 cups of water to the pan
- Cover and bring to a boil. Then reduce the heat to low and let simmer for about 20 minutes
- Turn the heat off and let the mixture cool until it comes to room temperature – about an hour
- Pour the mixture into a blender and add 1 cup of vinegar
- Blend until very smooth
This recipe made me over 4 cups of hot sauce. Two 16 oz mason jars plus 1 hot sauce bottles’ worth. (The hot sauce bottle came with the kit so I don’t know the exact size). But this is still a lot of hot sauce that will last you a while!
Bonus Recipe: Oven Baked Hot Wings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 2 1/2 lbs raw chicken wings
- ⅓ cup arrowroot powder
- ¼ cup butter
- ¼ cup hot sauce
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
- Salt and pepper to taste
- Baking rack (optional, but it will contribute to the crispiness)
- Preheat the oven to 400°F
- Pat wings dry with a paper towel
- Mix seasonings with the arrowroot powder
- Toss the wings in the arrowroot to coat evenly
- Bake on baking rack for 45 – 50 minutes until skin is crispy
- When the wings are almost done, melt the butter in a pan and add the hot sauce and stir
- When the wings are done, let them sit for a few minutes, then throw them in a big bowl and toss them with the hot sauce butter mixture