Spicy Habanero Sauce

If you love spicy food, you’ll love this spicy habanero sauce that’s healthy, easy and so addicting! You can also adjust the heat to your liking.My hands are on fire. No, not literally. That would be insane. Especially because I’m typing and that wouldn’t be a good combo. It’s actually because I made habanero sauce.

This sauce is super spicy but in a way that hurts so good. So if you can’t take the heat, just stop reading right now. It’s the type of spicy when you are at a Mexican restaurant, and you try out all 8 types of hot sauces in those squeeze bottles that they always have and you get to the spiciest one without realizing and you are either like, “It’s so damn spicy I love it!” or you say “Oh, hell no,” and you are determined to remember its exact color so you don’t make the same mistake again if and when you come back. Wow, what a vague example.

But if you do love the type of spicy that kicks you in the brain, then make this! And when you do, make sure to wear gloves. I clearly did not and I’m feeling the burn. How can something this little and cute unleash such fiery hell?
Anyway, I learned my lesson now. And it’s fine because it was all worth it in the end. One tip I’d like to share.. when you remove the seeds and the ribs, use a grapefruit spoon. It has the right angle and sharpness to scoop out the innards quickly and easily.
This is a super easy recipe but you’ll have to watch out for a few things because of the intensity of the habaneros. When you heat up the vegetables on the stovetop, don’t breathe in the fumes because it’ll induce a sneeze/snot fest. Unless you are weird and like that kinda stuff. No judgement.
Another thing to remember is that you have to blend the ingredients at the end into the final product. You can use a regular blender, or an immersion blender. If you do use an immersion blender though, make sure you transfer the contents from the stovetop into a tall narrow container so it doesn’t splatter everywhere. I didn’t do that, and started blending it in the shallow-ish saucepan that I cooked the peppers in. I got a bit of it in my eye and I may have blacked out for a minute or two. I just remember screaming out profanities I did not know existed. So basically, don’t do this:

Much better:Sigh.. Learning so many things the hardest way possible for this recipe. But that’s good for you. Just don’t do what I did! You’re welcome.

You can really adjust the ingredients to your own liking. Add more carrots and less peppers for less spicy. Sub in some red bell peppers for half of habaneros if you want it even milder. Adding more water at the end will also tone down the heat, although it’ll change the consistency. If you like crazy extreme heat, leave in the seeds and the ribs. If you can handle it, I applaud you for being a special kind of human being.

I like my hot sauce on pretty much everything, including eggs, meat, avocados, roasted vegetables, occasional gluten free pizza, and anything else I can’t think of. That’s all. Time to go soak my hands in milk. Is that suppose to help? I feel like it would.

Did you know?
Habaneros contain high levels of vitamin C & A, both of which act as antioxidants that rid your body of damaging free radicals that cause heart disease and cancer.

Spicy Habanero Sauce

If you love spicy food, you'll love this spicy habanero sauce that's healthy, easy and so addicting! You can also adjust the heat to your liking.

5 from 1 vote

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Course: Condiment, Sauce

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Author: Jean Choi

Ingredients

• 5 oz habanero peppers
• 4 carrots, chopped
• 2 cloves garlic, chopped Omit for low FODMAP
• 1 tbsp butter
• 1/2 tsp salt
• 1 tbsp tomato paste
• 1/4 cup apple cider vinegar
• Juice of 1 small lime
• 1/3 cup water

Instructions

• Cut the habanero peppers lengthwise and remove the seeds and ribs. I recommend you use gloves, and try using a grapefruit spoon for a easy quick removal!
• In a medium saucepan, heat the butter over medium-high heat.
• Add the habaneros, carrots, and garlic, and saute until they are cooked and soft.
• Pour the mixture into a blender or a long narrow container if you are using an immersion blender.
• Add the rest of the ingredients, and blend until smooth.
• Pour into a bottle or a jar and let the sauce cool.
• Keep it in the fridge and use it on EVERYTHING!

Notes

Play around with the amount of habaneros, carrots, and water to get the spice level to your liking. You can also sub in some of the habaneros with red bell peppers to tone down the heat!

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