Hot Sweet Habanero Chile Sauce

Hot Sweet Habanero Chile Sauce

3
Tom 2

"Hot sauce recipe inspired by many others, but unique. Very simple ingredients and easy to make. Has great heat with legs (the heat lasts), good pepper flavor, and the sweet balances the heat. I used salt substitute (66% KCl, 33% NaCl) for low-sodium diet. Servings below are in tablespoons."

Ingredients 8 h 20 m {{adjustedServings}} servings 8 cals

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 8 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
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Footnotes

  • Cook's Notes:
  • Be sure to use eye protection and nitrile or powderless latex gloves while resisting the urge to scratch or wipe your face when preparing habaneros. Throw 'habanero' gloves in the trash when finished and wash hands thoroughly.
  • The sauce will be ugly and will separate after blending. Overnight, the pepper bits will even out, the sauce will thicken slightly, and color will be more pleasing. Use it on anything you like. REALLY hot.
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Reviews 3

  1. 4 Ratings

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Dave
6/3/2014

Recipe is great. Simple yet a great end result! I chose to skip the brown sugar and add instead a half tsp of Splenda. I also left the seeds in for extra texture and heat! I used it on my chicken today and I'm still feeling the heat. Love it! Thanks

Dennis Stevenson
12/14/2014

Step 1: Wear gloves! I didnt and my hands have been burning for 8 hours now. Followed the recipe to a T and I dont think I would change anything (except garlic, we love our garlic). Great Job! It is hot and this recipe makes more than I could use in 6 months.

quinoahater
3/25/2014

good recipe and the ingredients can be played around with, I guess the darkening comes from the brown sugar and smoke. I've seeds on order, aji amarillo, cascabel and hot Thai so will use those this year.