Habanero Hot Sauce


Habanero Hot Sauce



  • 4 whole Cherry Tomatoes, Halved
  • 1 whole Medium Onion, Halved
  • 3 cloves Garlic, Smashed
  • 2 Tablespoons Olive Oil
  • 8 whole Habanero Peppers, Stemmed
  • 1 Tablespoon Salt
  • 1 Tablespoon Turmeric Powder
  • ¼ cups Fresh Cilantro, Chopped
  • ¾ cups Cider Vinegar
  • 1 Tablespoon 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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