Simple Habanero Hot Sauce Recipe (Just 6 Ingredients)
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So you grew habaneros this year, and you have WAY more peppers than you were expecting. Never fear, it is time to make this simple habanero hot sauce recipe and put them to use.
With just 6 ingredients, this habanero hot sauce is super simple, yet highly delicious (and spicy). This recipe will use up a good amount of habaneros from the garden and will beat many craft hot sauces for flavor and price. It is now genuinely one of our favorite habanero hot sauces, period.
Simple Habanero Hot Sauce (Video):
Ingredients For A Simple Habanero Hot Sauce
Peppers, especially habanero varieties, are full of unique flavor. With habaneros, you get powerful floral notes paired with intense heat. It’s definitely one of our favorites.
This recipe lets the habanero peppers take center stage, with a touch of sweetness and some oil and garlic. The texture is silky smooth, and the flavor is incredibly bright and tangy, perfect for chicken wings, tacos, or just about any type of food.
If you like a sweeter flavor, try our mango habanero hot sauce or our pineapple habanero hot sauce instead.
Ingredient List
- Habaneros. These peppers are absolutely delicious, but most people can’t handle the high heat level. By using them for hot sauce, you can dull down the spice level a bit with vinegar and sugar. This way, you can enjoy more out of your harvest.
- Vinegar. Vinegar is highly acidic and is used to preserve the ingredients for long term use. Without vinegar, our sauce would only last a week or so. We prefer to use white distilled vinegar in this sauce.
- Sugar. Whether you use white or brown sugar is up to you, but we keep it simple with white cane sugar. Just the small amount added helps to balance out the flavors.
- Olive Oil. We use the olive oil to cook the peppers and garlic, but it also gives the habanero hot sauce a buttery-smooth texture. It also helps the sauce pour easily from the bottle, despite it being on the thicker side.
- Garlic. Garlic just makes everything taste better, right? With just a small amount, this sauce comes alive. If you are sensitive to garlic, try substituting the olive oil for garlic-infused olive oil.
- Salt. Use regular table salt or kosher salt. Salt helps to bring the flavors together and makes them pop.
You can’t get much simpler than that. Trust me, this hot sauce will change how you look at other, store-bought hot sauces! Homemade is superior, and you can always tweak the recipe to your liking.
Tip: Habaneros are HOT. If you want to tone down the heat level a bit, consider using half habaneros and half jalapenos or other milder peppers. We used a blend of homegrown white habaneros and red serranos for the sauce in this article.
If this is your first time making habanero hot sauce, this can serve as a base-point for your experimenting. Try adding in other tasty flavors like fruits, veggies and herbs & spices. Sweet fruits are a great way to substitute some of the sugar used in this recipe.
We love to use pineapple, blueberries, mango, cumin, oregano, lemon, lime, and all spice in our other homemade hot sauces.
Tip: This recipe tastes great on jalapeno popper mac and cheese and stuffed pepper soup.
How To Make Habanero Hot Sauce
When it comes to putting the ingredients together, you have to first get the proportions right. As I said, this hot sauce showcases the habanero pepper, so the peppers occupy just under 50% of the contents.
Vinegar is the next ingredient, followed by sugar, olive oil, garlic and a touch of salt. With the ingredients ready to go, we have to follow a careful process to preserve the fresh flavors of our habaneros.
Ingredients:
- 15-20 medium Habaneros
- 1/2 cup White Vinegar
- 4 tsp Olive Oil
- 4 tsp White Sugar
- 2 cloves Garlic
- 1/2 tsp Salt
*Makes 1-2 5oz woozy bottles depending on size of peppers.
How To Make Habanero Hot Sauce
- Wash The Peppers.
Always choose ripe, healthy looking peppers when making hot sauce. Wash them thoroughly under cold water.
- Remove Stems and Chop.
Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon.
Reminder: Always wear gloves when handling spicy peppers! - Cook The Peppers In The Oil.
In a medium sauce pan, heat the olive oil on low heat, until it shimmers. Add the chopped peppers and cover. Cook until the peppers are very soft, about 8 minutes.
Note: We recommend wearing a respirator or mask and lab goggles while making super spicy hot sauce. Cooking habaneros releases capsaicin into the air. It doesn’t feel good! At least open windows and get some ventilation. - Add The Garlic.
Add the garlic to the pan and cook until fragrant, about 2 minutes.
- Add Vinegar, Sugar and Salt.
Add the remaining ingredients and stir thoroughly. Allow the mixture to come to a soft simmer, cover and cook for an additional 10 minutes on low heat.
- Allow to cool.
Remove the mixture from heat and allow to sit, covered, for 10 minutes.
- Blend until smooth.
Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until it is right.
- Pour into bottles or jars.
Carefully distribute the hot sauce into jars or bottles. We use a small funnel, but a glass baster can help avoid any spilling.
Recipe Tips
This is our basic process for homemade habanero hot sauce. But, we have learned a few tips and tricks along the way.
- Garlic is always added after the habanero peppers are mostly cooked to avoid burning.
- We also cook on low heat in order to reduce the amount of spicy fumes in our kitchen, and to avoid burnt peppers.
- Always allow the mixture to cool for a bit before blending. There is nothing worse than a super spicy, hot pepper mash splashing around the kitchen.
- Wear eye protection and face protection when cooking hot peppers. With 20+ habaneros sizzling on your stove, you will feel the burn in the lungs if you fail to wear a tight-fitting mask.
Sauce Too Thick or Thin?
If you want to thicken your hot sauce, there are a few easy ways to do it. You can add more ingredients from the recipe (add more peppers or fresh fruits). Or, simply simmer the sauce for an additional 10-15 minutes to reduce it.
If your sauce is too thick, thin it out by adding 1 teaspoon of vinegar at a time. Blend it up after each addition of liquid until the sauce is just right.
How Long Does Hot Sauce Last?
With homemade sauce, it is wise to always test the pH level. However, with this recipe, the contents are about 50% vinegar, meaning it should last at least 3 months in the refrigerator. Always keep hot sauce refrigerated, especially if it is homemade.
Make next:
Simple Habanero Hot Sauce
Equipment
- Medium Sauce Pan
- Blender
- Bottle or jar
Ingredients
- 15-20 Habanero Peppers use 1/2 habanero, 1/2 jalapeno for milder heat
- 0.5 cups Apple Cider Vinegar or white vinegar
- 4 tsp Olive Oil extra virgin
- 4 tsp White Sugar
- 2 cloves Garlic
- 0.5 tsp Salt
Instructions
- Wash peppers thoroughly.
- Remove stems and rough chop the peppers and garlic. Remove seeds at this step if desired , may reduce bitterness.
- Heat the oil in a medium sauce pan over low heat.
- Add the chopped peppers and cover. Cook, stirring occasionally, until the peppers soften, about 8 minutes.
- Add the garlic and continue cooking until fragrant, about 2 minutes.
- Add the vinegar, sugar and salt.
- Bring to a simmer and cover, cooking for an additional 10 minutes on low heat.
- Remove from heat and allow to cool for 10 minutes, covered.
- Pour mixture into a blender and blend thoroughly until smooth.
- Distribute the hot sauce into individual bottles using a glass baster or a funnel.
- Store for 3+ months in the refrigerator.
Video
I hope you enjoy this delicious, simple habanero hot sauce recipe. Feel free to change this recipe up and add in some of your other favorite flavors.
Calvin
One of the original Pepper Geeks! When Calvin isn’t gardening or learning more about peppers and botany, he might be traveling new places or playing some music.
Great recipe, I added the juice of one lemon, and wow !!
Have you tried to Ferment the peppers?
Yes! It changes the flavor for the better imo. If you’re looking for a fermented mash guide we have one here
I make this using a 15/5 ratio of red habaneros and Peter Peppers for my friends food truck. Their food truck has adult humor towards the different foods on it and we call this hot sauce the Pecker Puncher. It’s a hit among their customers. The sauce has a great flavor profile with a kick at the end.
🤣 That’s hilarious. While it may sound crass, peter peppers are actually delicious, great alternative to red habaneros/Fresnos. Glad the customers enjoyed!
How long can you keep it in unopened and opened jars/bottles?
It should be refrigerated for storage – this is not meant for room-temperature storage. In the fridge, our batches can easily last 3-6 months. Just be sure to check for any odor or visible mold/spoilage before consuming!
Really yummy hot sauce! I made this last night with a bunch of habaneros I had from a hot pepper blend mix (we were after the bird’s eye and serranos in the mix), and I wanted to use them up. Really good, mine wasn’t that hot but I only had about 16 pepper and some were really small, so I only used 3 tbsp of sugar and oil but I think I could have dropped it to 2 tbsp of each. I think I had too much oil as it seemed to emulsify in the blender with the vinegar (looked a bit creamy rather than a habanero mash), but still tasted great! I would love to see a general weight range in ounces or grams for the amount of peppers you were using in the future, since they can differ in size so much 🙂
Thank you for the great recipe! I think my husband will be asking for this in the future
Easy. Tastes great. Used green habaneros.
Thank you for sharing this recipe!! We were gifted a ton of habaneros from a friend (which I didn’t even want lol). So now that I have my jalapeños pickled, I’m going to make this sauce next!
My coworkers bring me the peppers to make.
They love it.
Very good. I added onion and a 7 pot pepper. I had to add addition vinegar to thin it some. Really good. Good heat.
Thanks for posting this! I had a heapload of habaneros this season and after filling my food dehydrator with them I STILL had a bunch leftover. At the moment I am simmering a double batch…can’t wait to try it!
Calvin, what are your thoughts on adding some green tomatoes?
I have grow Datil peppers this year for the first time. Any recipes that favor this unique pepper?
They’re similar to habaneros, so I would look for a good hab hot sauce recipe (this one would definitely work). We also have a pineapple habanero sauce
Looks like a great recipe. Before I make a bunch of it (peppers went nuts this season), I was wondering if it can be frozen?
Thanks,
Daryle
I haven’t tried freezing this sauce. Since it has a combination of oil and vinegar, you may encounter some slight changes to texture after thawing it. Flavor, color, and heat should not be affected by freezing.
@peppergeek, Thanks for the reply! I’ll keep that in mind.
It’s my first year growing hot peppers. Been watching your excellent youtube channel for tips and advice.
Any need to sterilize the bottles for hot sauce? Or unnecessary if refrigerated and used in a couple months?
Would sterilization be necessary for making salsa recipes?
Thanks for the help!
I made this last year, and our son is obsessed with it! Is there any reason I can’t jar it and BWB process it (or even pressure can it) to make more and have it shelf stable?
Glad to hear your son enjoys the hot sauce. For long-term storage, I would make sure the pH is in a suitable range and follow USDA guidelines for safe preservation. We intended this to be a shorter-term hot sauce stored in the fridge and used within a few months.
Great recipe calvin!! Thank you.. No tweaks. love it just the way it is. Got some 5oz bottles from amazon,, Now on to your Habenero recipe!
Glad you enjoyed it! This one is for the real heat-lovers 🔥
Can you use honey instead of sugar
Absolutely great! just made it and its my new favorite =) was expecting it to be hotter, but the taste made up for it. i added a smidge of ginger and a little squese of lime just cus i know i like that. but the sauce came out with a beautiful orange coulor and perfect texture=) thanks!
Awesome
Glad you enjoyed!
I made your habanero hot sauce, as I like more heat. I was reluctant to put in 4 tsp of sugar so cut that in half and it’s still too sweet for my taste. I don’t care for fruit in hot sauces either as it’s sweet and takes away the heat. It did cook down to about 3/4 cups so I doubled the vinegar. That gave me two 5 oz bottles. I make lots of hot sauces and grow a wide range of peppers. I’m looking forward to doing the one with jalapeños, but will use smoked Serranos. Hopefully that will kick up the heat a little.
WOW this sauce was AMAZING. I had some canned Mandarins on deck and added a handful of those. It gave a it a nice fruity flavor and tones down the spice a little. But even without the fruit it was soooo so good! Thank you for the recipe!!!
Would the frozen habaneros I hav from this season be good to use for making hot sauce?
Absolutely! Frozen peppers are perfect for making sauce all winter long
This recipe comes out ok. I add a touch more sugar than it calls for.
BUT, the recipe only makes about half of what it says. I’ve made it 4 different times and always the same amount
Asum thank you save this one ole boy
Made this recipe once and it came out pretty good. I’ve found that it’s a little bit to muchvinegar for me.
My spice tolerance is a bit lower than others’, so I substituted some of the habaneros for other peppers. Here was the pepper mix I used with this recipe, and it turned out great:
– 3 habaneros
– 9 jalapeños
– 1 anaheim
10 oz. by weight of peppers (I weighed the 3 habaneros and it came out to 1.5 oz, so 20 would be 10 oz). Still spicy, but not kick your butt spicy. I also removed the seeds from 2 habaneros and the anaheim. Left the seeds in all jalapeños and 1 habanero. Thought I’d share for people looking to make substitutions.
Awesome
I made this, but I substituted a tablespoon of soy sauce for the salt, added a splash of sesame oil, and used a tablespoon of sugar (3/4 the recipe amount). It is delicious. My peppers were about 15 Caribbean red habaneros and 5 of these weird similarly sized bell-shaped peppers that have no heat (just needed to use them from the garden too). I removed the seeds, because I don’t like their texture in hot sauce.
First year doing hot peppers; doing my second round of Habanero sauce this weekend. Did salsa with a lot of the Jalapeno peppers, but I cheated! I have a couple favorite commercial salsa products, so those formed the basis of my recipe. Added garlic, red Jalapenos, and a couple habaneros (all chopped) and let the mix simmer for a while then a bit more cider vinegar to thin it down a bit and into fresh sterile 8oz jars. Great flavor and the heat is awesome!
Calvin, you’re absolutely right, WAAAAY more habaneros! Worse, we plant our peppers on commerical building’s garden area (obviously, in a spot they don’t put their begonias and such). We have 6 or 8 types of peppers and people come by and do pick the sweet ones, but, they seem to leave the haberneros alone. OK, our question, can we substitute honey for sugar in your recipe? I would think so, it’s all according to your own taste. Later: have scrolled down and see others have subbed honey, so, we’re good!
Nice! Hope the sauce comes out good for you. I’m sure the honey sub will be just fine
Doctored up the recipe a little. Used apple cider vinegar, brown sugar, a little peach, pear, spot of honey, and some fresh squeezed lemon.
Delicious.
Wow those are all some tasty sounding additions. Glad it came out good!
My husband loves this recipe! He enjoys the burn! Lol. Thank you!
Very simple recipe however; I needed to add 1/4 extra cup of vinegar to thin the sauce so it would pour out ofthe container.
I also use sea salt with all my pepper recipes.
My husband gave the recipe a thumbs up!
I made habanero hot sauce but instead of sugar, I used mango. It was soooooo delicious!!!! And I always use Himalayan or sea salt, table salt it terrible to me. These other salts impart more flavor other than just salty.
@Dawn, my first thought on reading the recipe was to try it with mango, brilliant! How much mango did you use?
@Dawn, did you use mango juice or mango chunks?
I had bought a slew of habaneros for a mango chutney and found your recipe so the remainder wouldn’t go to waste. Thank You! I cannot resist the burn. I substituted honey and carrots for the sugar. Now I need to make dishes to incorporate this sauce only so that I can make more. Very grateful!
Easy and delicious recipe. I halved the ingredients and added one diced carrot at the same time I sautéed the garlic. I set my Ninja to “DRESSING” and ended up with one cup of perfect sauce. This is great on tacos; can’t wait to try it on my wings and ceviche. A little bit goes a long way!
Nice additions, carrots are a great compliment for habaneros. We fermented some carrots, onions and habaneros last year and the sauce is still going now!
You had mentioned roughly 4oz of habaneros, if I substitute another pepper do I use 4 oz of any pepper?
Thanks
Yes I’d keep the weight about the same for the peppers, just to get a similar consistency
Wow I went with the 1/2 Green Jalapeno & Habaneros soooo good, thank you next I will try red Jalapenos!!
Thanks guys. JB
Love it
I made a double batch of this and ended up putting 1 and 1:4 cups of vinegar and a bit more salt. I also added 5 chipotle peppers in adobo to add some smoke flavor. This is the best hot sauce I’ve ever made! Thank you!
The smokey chopotles sound like a great variation! Glad you enjoyed 🙂
Didn’t have habaneros on hand tonight so used 4 jalapeños, 4 serranos and one “long hot”. Added 5 cloves of garlic. Used an apple cider vinegar that is blended with honey and two small ripe apricots in place of the sugar. Left the salt as is. Just fantastic.
Sounds tasty, glad you enjoyed!
Can you process these bottles ina water bath/canning so the sauce lasts longer?
@Zoe Townend, Did you every try canning this? How did it go?
made this with 2tsp of honey instead of 4tsp sugar and no garlic (i’m allergic.) Still pretty sweet but it’s nice! used it to make some spicy mayo with kewpie mayo c:
We love this recipe! I added onion and added half whit and half apple cider vinegar. Breakfast isn’t the same!!
I made a batch but used a whole banana which was a mistake. It was so thick. So, what do you suggest I use to dilute, more acvinegar or water? Something else? Please advise.
Use 1/2 vinegar, 1/2 water to dilute to the right consistency
I forgot to mention that, we grew the Habaneros and hot Hungarian peppers this year. The dried Chili peppers were grown by us last year and hung to dry in our basement.
I used a combination of ripe, red and unripe, green Habanero, ripe hot Hungarian peppers and 5 dried Chili peppers to make the sauce. A lot of family members, my husband especially, love adding hot sauce to their food. When my husband tasted it, just a bit on his finger, he said that he would be using it sparingly. It is a good thing that this hot sauce can be stored in the fridge for 3 to 6 months.
New to habenero but not fan of super hot. Hobby garden this year experiment- Habenero. Got lovely Spicy mustard, Golden, Chocolate varieties. Made recipe with Golden plus small amount of yellow bell, cider vinegar. Used Avocado oil because it is less thick, does not get so solid in refridge and stays fresh longer( does not go rancid ). Sauce still pretty thick. Made Chocolate but half recipe- had only 6 ripe. Added red bell pepper. Volume too low for good purée. Like both sauces in moderation. Froze my Spicy Mustard for later( have 20 ripe ). Also- took out seeds. Found pleasant diff. in Chocolate and Golden. Will continue adventure ( have tried commercial habenero sauce, dipping sauce with pineapple, habenero mustard- before buying seeds – got free 7 pot pepper.
No sauce planned here- may not taste)
Hi! I’ve made this recipe twice and it is always a a crowd pleaser! The second time I roasted the peppers and garlic first on my blackstone griddle. I’ve also used this recipe as a base for Habanero buffalo sauce. Thanks!!
That sounds delicious! Glad you have enjoyed it – we’ll have to try it roasted next time!
I’ve just put a batch of habanero’s in to ferment. Would you recommend changing the recipe up at all with fermented pepper’s? Maybe miss out the initial cooking stage?
Yes, and you could likely leave out the salt since you’ll have salt in the habanero mash/ferment. Should be tasty!
Love this recipe. When I make it, it turns out a little thicker than I want. Tried blending it longer and still seemed too thick. Any advice on how to thin it a little without sacrificing the flavor?
Usually just add a touch more vinegar and blend again. If you want it less acidic, you can add half vinegar/half water. Start small, maybe 1 tsp!
@peppergeek, Thanks, I will give that a try! Recently made a batch with Jalapenos. This is a very versatile recipe. Please keep them coming!
I definitely cooked the peppers hotter than the recipe recommended and even with a double mask my lungs were burning and my ears were on fire and I was in pain for a bit but GOOD GOD it was worth it – the hot sauce came out so good. Best I’ve ever made. Simple and amazing recipe. Will make this one outside next time to help with the burning.
I’ve tried this recipe once, left the seeds in, and I loved the hot sauce even though the heat was melting my mouth! Now I’m making six times the amount as I write this so I can give it to friends and family!
Hi Calvin,
First of all, I LOVE all your info, topics a d recipes. I’ve learned so much. My dad grows hot peppers for me every year in his garden and now I know so much more about them and how to use them all up, I had been just freezing them and making a basic hot sauce.
I made your Sweet Thai Chili Sauce, it is AMAZING!
So first, Thank You! I love being a Geek!
Now my question, my son gave me two, only two smoked ghost peppers. They smell amazing and I want to make something that tastes as great as they smell. If I use other peppers to have enough to make a hot sauce, say like this one, will it take away too much of that beautiful smell? Cut the recipe in half and keep the two ghosts in there? Or do you have another suggestion?
Thank you!
Andy
With that amount of vinegar us there a reason you couldn’t put it in small (4oz) jars and have it all winter by canning?
Should not be a problem with proper canning technique. We always recommend pH testing for shelf stability – at or below 3.6
I just tried this recipe from some garden ingredients. Thank you for sharing. I decided to add raspberries in place of sugar. Needed to add more vinegar as it was a bit thick originally. As a hot sauce conusure, I give this a thumbs up. 👍
Raspberries – sounds very unique! Glad you enjoy and approve 🙂
Looks really simple, great idea. Our Habaneros are currently ripening and I will follow up on the sauce
I hope you enjoy the recipe!
Hello Pepper Geeks. Your timing is perfect as I was just looking at all of my pepper varieties ripening up.
I’m going to make some hot sauces using your recipe this week. I’ve been saving all of my old pepper sauce bottles and this is the year to try making my own hot sauce. I also pickle my peppers and make hot pepper jelly. The jelly is so addictive. I started my plants in my indoor grow room last winter and the plants are huge and full of peppers. This year I’m growing Carolina Reapers, Trinidad Moruga Scorpion, Yellow Carolina Reapers, Pumpkin Scotch Bonnets (fun shape), GA Sangwa Kinnits, Aji Amarillos, Haskoreas, Manzano Rocota, and finally no guy’s garden is complete without the infamous Peter Peppers. I’m going to freeze some peppers too as I have a Food Saver Machine. Good to know that you can use frozen peppers for the hot sauce. This way we will always be able to make fresh sauce. Do you have any Salsa Recipes?
Great stuff. Just made it this afternoon. Sweet up front and blazing on the back end. Can’t wait to try it on some food. Thanks for the recipe!
Awesome, glad you enjoyed! It is a great all-around sauce (for those that can handle the heat 😈)
Sorry that was swing top jars
Thank you. Made 3 cute 8.5 oz swizel top jars for first batch. Can’t wait for young new peppers to ripen for another go round. I chickened out and added a few Big Daddies, next time it will be all habaneros and Serrano!
Looking forward to making this recipe. If I were to substitute the sugar with carrots, how many carrots would you recommend?
Probably a half carrot or less per bottle, and I would definitely cook the carrot before blending to soften the texture. Never tried carrots with this recipe so you’ll likely have to experiment with quantities – maybe chop it up and add the pieces a couple at a time until it is right
Great.
Thank you!
My peppers need a few more days to ripen but can’t wait to make this.
@peppergeek,
Finally getting back to this. I’ve made the recipe twice so far. The first time I followed your advice and used a little bit of carrot. About one by the time I was done. And substituted maple syrup for the sugar. That was really good…shared it with friends who enjoyed it also.
Today I made it again but used equal parts carrots to peppers because all I had was 7 ripe peppers. 7 carrots and 7 peppers. It made a lot of sauce but man it came out great….I would maybe double up the garlic next time. But thanks for the guidance…really enjoy the YouTube channel. Keep up the good work!
Do you need to sterilize the bottles?
We like to sterilize before bottling, yes
Just made a double batch of this today. Fantastic flavor! Def my fav habanero recipe. I did use apple cider vinegar and used 5 cloves of garlic for the double batch because garlic. Looking forward to kicking up taco night!
Can you make the hot sauce with frozen habaneros?
Absolutely! Great way to use up frozen pepper stores
Excellent. Thank you.
I moderate the heat of my habanero salsa’s and sauces by using orange bell peppers in the mix. Orange bell peppers taste very similar to habaneros and can stretch a recipe by quite a lot.
That is a great tip – similar color too!
If I am going to add fruit, won’t that change the pH balance? How much fruit would I add? The recipe looks great!
Yes, it will affect pH, depending on the fruit you use. I would start small and add it when you cook the ingredients. Can always add more fresh fruit at the end if the flavor isn’t where you want it
I smoke my habaneros, fuji apple slices, vadella onions over applewood for about 3 hours first. then put into a pot and simmer with olive oil, tomato paste, then add 100% pure apple juice & vinegar.
Everyone LOVES this sauce.
That sounds incredible. Does it get frothy from the apple? I find that blending apples always leads to an unwanted froth, but could just be something we’re doing wrong…
Smoking them sounds delicious with the onions. Not sure about the Apple. This will be my first time making this hot sauce. I normally make a pesto, but want to branch out.
@Tom, I love to smoke! Any chance I can get your recipe to try?
Thanks,
Shane D
hi. how long do you leave these jar’d up before using? thanks!
Hi there!
When infusing it with a fruit such as pineapple or mangos, would you include those in the simmering process with the peppers at 8 minutes, or when the garlic is added after 8 minutes? Or would you just add it to the blending process without cooking it?
I would either add it at the beginning and cook, or no cooking at all – up to you!
My all-time favorite base recipe!
My usual alteration is that I use about 10 cloves of hard neck garlic, to bring out more of the garlic flavor. Leaves that crazy awesome heat intact with a little (a lot) extra garlic kick.
Thanks for the fantastic recipe!
Wow! That sounds like a garlic-lover’s dream. Glad you enjoy the base recipe 🙂
Hi very well explained & easy to follow. I used habaneroes along with red chilli bird. After cooking the chillies with garlic i blended it along with sea salt, apple viniger and palm suger. …opps ..i missed out the 2nd stage of cooking. But it turned out to be super hot. Next i used one teaspoon of this super hot sauce added 2 tbs of pomegranate molasses, some finely crushed walnuts and 2tbs greek yougart….it was super delicius. ….thanks again.
Thank you for this recipe! It inspired me to make my own hot sauce for the first time. I added a Serrano and only added 1 tsp of sugar, added a little cumin also. Wonderful! I look forward to tweaking it in several different ways. P.S. This stuff is hotter and tastier than any store bought I’ve tried!
That is great! So glad you enjoyed – if you find any good alterations, let us know 🙂
Can this be frozen?
The recipe is great! Equally important, the instructions are fantastic. I’m so grateful that I had a respirator and eye protection ready. The capsaicin effects are real. I’m sharing your website info with fellow hot pepper and hot sauce fanatics. 🙂
Thanks Regina! Glad you enjoyed and didn’t have a coughing fit from the pepper fumes 🙂
Just made this tonight. I cut the vinegar, sugar and salt down a bit, and added in some raw yellow 7 pots for a bit of extra heat and fruitiness. Great and simple recipe!
Made this today and I added in a little sweet onion and some Hibiscus flowers oh man its sooo good! I just have to thin it out a little bit as its really thick!
used this tonight, but instead of Habaneros, I used Scorpion peppers. Came out great.
Is this recipe ok for canning? Also. How much juice / fruit do you add?
Man, this is too much, i used 4 big habaneros and 1 bell pepper and cant take it lol, greate recipe
Haha, just keep eating it until you can!
Made this today and WOW is it great. I added a whole mango for the sweetness and it really made it come together for my Taste buds.
So glad to hear! Mango sounds like an awesome addition too. Enjoy 🙂
Just made this today and it’s great, starts off with the sweet tang then the fire hits 🤯
My only question is, it how can I “water” it down with out loosing the heat?
Thanks
Hey Shawn,
Glad you enjoyed the sauce! You can add vinegar by the teaspoon and blend until you get the right consistency. It may change the flavor slightly, but shouldn’t take too much to get the job done.
Enjoy!
-Calvin
Do you have hot sauce recipes using powdered habaneros? If so send me the link.