Habanero Hot Sauce

If there is one thing I like planting in the spring time, it is chili peppers. I have standard plants I like, which include jalapeno, serrano, thai bird, and habanero peppers. As the cold weather slowly approached us in Wisconsin this year, yes, it is still in the 50’s in November, I had to pull my remaining peppers from the garden. This included many habanero peppers.

Habanero Sauce Recipe

But lets face it when it comes to habanero peppers. There is not a whole lot you can do with them. They are fairly dang hot, and cannot be used in a lot of dishes. Sure, you can figure out a jam, or make a marinade, but you are still left over with a lot of peppers. Upon my last picking, I wanted to come up with something that I liked, hot sauce, and use the habaneros in a way that it would not kill the palette, but lend itself to a hot sauce addiction, and this sauce did just that.


  • 8 whole habanero peppers, stem removed
  • 1 tbsp salt
  • 1 tbsp tumeric powder
  • 1 medium onion, halved
  • 3 cloves of garlic, smashed
  • 2 tbsp olive oil
  • 4 cherry tomatoes, halved
  • 1/4 cup of fresh cilantro, lightly chopped
  • 3/4 cup of cider vinegar
  • 1 tbsp granulated sugar

Begin by preheating your oven 425 degrees, lay the tomatoes, onions and garlic on a baking sheet and drizzle with the olive oil. Sprinkle with some salt and pepper, and cook unto the onions are roasted, about 15 minutes.

Remove the sheet of veggies, place them in a blender along with the remaining ingredients, and blend. Blend until you have a pureed sauce of habaneros and veggies. Pour into a sealed tight container and use as needed.

Now here is the deal on this sauce. I will be honest, it has a bite, but it has that bite that keeps you so interested in another bite, and another, and another.

I have a couple of chili heads at work, and brought the sauce in the other day. One coworker said “You can bottle that, and sell it today”. I agree. This sauce has something about it. It’s hot, but keeps you wanting more, and in my book, that is something good, and comforting. Lightly dip with chips, place a bit in your pasta, or lightly rub chicken, beef, or pork before smoking or grilling. Try it out, and let me know.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

21 thoughts to “Habanero Hot Sauce”

  1. I made this sauce. Wow! It’s HOT!!! But it has a wonderful flavor. I had to keep eating it so that it wouldn’t burn too bad! 🙂

  2. A little dab will do ya! I made this up and tried it on some scrambled eggs this morning. 4-5 drops or so and that is all you need. Kickapoo joy juice! I hope it has a long shelf life ’cause it will take a long time to get to the bottom of the bottle.

  3. It was a great start… Tried making it in my food processor instead of a blender; the cilantro didn’t mix in as nicely as the picture. I would definitely use less salt and turmeric (1 tbsp??) next time around. All in all, it turned out nicely, but there’s room for improvement.

  4. I’m terrible at following recipes but did a simple variation of this recipe with homegrown tomatoes, jalapenos/serranos/anchos, salt and vinegar. I forgot the sugar, tumeric, cilantro and garlic. It still turned out fantastic. I tripled (at least) the recipe, and only used half my pepper harvest so will be trying variations in the next few weeks. Cheers!

    1. Hi Kathy – I include the seeds, however if you prefer to take them out, by all means do so. As you know the habanero packs some heat, and more so with the seeds. If you like it spicy, and it will be, then keep the seeds.

  5. Dax, I found this recipe from an article a couple of years ago. I made it and it is awesome. Great heat, but great flavor. Does not mask or ruin the fantastic flavor of the Habanero. Quick question, is it suitable for canning? I believe it should be, but better ask.

  6. When roasting the halved onions – do you separate the layers or leave them nested? (Oddly, I’ve made this once before – to great success – and cannot recall what I did before)

  7. Looking forward to trying this one although I’ll double up the habanero’s, always looking for new twists on flavors..

  8. The recipe sounds great. I will have to try it. I am also in Wi. And I grow habaneros every year. Sometimes I get so many that I didn’t know what to do with them all. So I thought maybe I will freeze them and yep it works great. I take one out and cut while frozen and use in chili. Or salsa. Or whatever my heat addiction wants. And they last in the freezer for years

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