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Habanero Sauce

Habanero Sauce

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carrd

A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
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Reviews

Carson
20
8/9/2010

I just finished making a batch of this and was fairly pleased with the results. Next time, I think I'll go easy on the liquid smoke and cumin. Cutting both in half. I can always add more! Also, if it's to be used as a salsa, it should be a bit thicker. A couple of hours in the refrigerator, however, ought to stiffen up the molasses and honey.

carrd
15
9/1/2011

Author's note: we've modified the recipe slightly and feel it is much better with only 1/2 tablespoon of cumin.

Johanna
12
8/30/2010

I used 8 habaneros (instead of 6) and added 6 fresh figs (that I just picked and needed to be used up) and this came out great. There is a lot of depth and lots of flavors. It is great on tortilla chips. My boyfriend really liked it a lot as well. I made it in the food processor instead of the blender and it was very easy to do. Definitely worth trying.