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Hot Sweet Habanero Chile Sauce

Hot Sweet Habanero Chile Sauce

  • Prep

    20 m
  • Ready In

    8 h 20 m
Tom

Tom

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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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Reviews

Dave
1

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

quinoahater
0

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.

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