Best 20 Habanero Sauce Recipes

ESSENTIAL HABANERO HOT SAUCE

Steps:

• Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
• Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
• Pour in sterilized jars and process in a water bath as described above.

HABANERO PINEAPPLE BBQ SAUCE

Steps:

• Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well. Simmer until sauce reaches desired consistency, 20 to 30 minutes.

HABANERO BBQ SAUCE

Steps:

• Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
• Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.

PEACH-MANGO-HABANERO WING SAUCE

Steps:

• Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
• Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

HABANERO SAUCE

Steps:

• Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.

MANGO HABANERO BBQ SAUCE

Steps:

• Combine all the ingredients in a pot and bring to a boil.
• Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
• Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
• Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

BOB'S HABANERO HOT SAUCE - LIQUID FIRE

Steps:

• Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

BLACKBERRY HABANERO BBQ SAUCE

Steps:

• Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
• Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
• Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

HABANERO MANGO HOT SAUCE

Steps:

• In the food processors add the first 7 ingredients and pulse till small pieces. Add to pot with remaining ingredients.
• Then when soft about 10 minutes of cooking add to a blender to puree. Carefully place in blender, place a towel over the top, and start blender at the slowest setting and increase slowly so you`ll have no splatter. You can also run your sauce through a hand crank food mill. If one is not available, a kitchen sieve will also work. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop. Run the pulp through the blender adding 1 tablespoon vinegar and then press again. I ended up with 1 tablespoon pulp. Which you can refrigerate the pulp and use to add to whatever you want to kick up. Bring sauce back to a boil.
• Hot Pack Instructions:.
• To sanitize and prepare your bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water. Bring the pot of water to a boil and boil the bottles for 5 minutes. Turn off heat; remove the bottles using tongs and hold upside down to remove the water. Do not boil the dropper fitments or caps.
• Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour into the funnel from the measuring cup. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down and let set for 5 minutes; this will sanitize the lid. If you choose to use the tamper proof seals, you can use a hairdryer to shrink them in place over the cap. At this point your bottled sauces should be stored refrigerated.
• If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops. The plastic restrictors and the liners in the caps cannot be boiled separately.
• Aging:.
• The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.
• Take note on Water Bath Canning:.
• Thoroughly wash lids and smaller sized jars (Quart size not recommended) in hot sudsy water, then rinse. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position rack and begin to heat.
• Fill hot jars with prepared recipe. Leave recommended headspace according to recipe.
• Wipe jar rims with a clean damp cloth. Position heated lid on jar and screw it on.
• Place each jar into canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe. Start timing when water begins to boil.
• After processing, lift rack and hook over rim. Remove jars from canner with your jar lifter. Do not carry jars in canner rack. Set jars on a towel to cool for 12 to 24 hours.
• When jars are cool, test for a seal by pressing down on center of lid. If lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

Steps:

• Sauté garlic in coated sauce pan.
• Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
• Remove from heat .
• Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
• Place in a blender and puree until it reaches a smooth consistency.
• Pour into sterilized bottles or jars and seal. Keep refrigerated.

HABANERO PEPPER SAUCE

Steps:

• In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
• In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
• Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
• Transfer to jar and refrigerate.
• Best after 24 hours.
• Can be made and refrigerated for 6 months.

HABANERO SAUCE

Steps:

• In a food processor, finely chop the carrots and habanero peppers. In a small saucepan heat the butter and add the chopped garlic. Then add the carrot and habanero mixture and saute until carrots are soft. While stirring add the apple cider vinegar and salt and pepper, to taste. Then add the water and simmer until mixture is thick enough for spreading.

HOT SWEET HABANERO CHILE SAUCE

Steps:

• 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.

HABANERO BBQ SAUCE

Steps:

• Brown onions and peppers on oil.
• Add remaining ingredients and simmer for 30 minutes.
• I store this in an old BBQ sauce bottle in the fridge for a few weeks, it keeps pretty well.

HOMEMADE HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over low heat. Cook and stir jalapeno peppers, habanero peppers, serrano peppers, and garlic in the hot oil until slightly tender and fragrant, about 5 minutes.
• Blend tomatoes in a blender until pureed and smooth.
• Mix pureed tomatoes, lemon juice, and lime juice into pepper mixture; bring to a low simmer. Stir whiskey into tomato mixture and simmer for 15 minutes.
• Strain sauce through a fine-mesh strainer, reserving the solids and transferred strained sauce back to the skillet. Blend the solids in a blender until smooth.
• Transfer pureed solids to the sauce and simmer for 15 minutes. Cool sauce completely; pour into jars or bottles and store in the refrigerator.

CARROT HABANERO HOT SAUCE

Steps:

• Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
• Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
• Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.

HABANERO PEACH BBQ SAUCE

Steps:

• *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
• Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
• Pour blended mixture into a large pot.
• Add all other ingredients and the seeds from 1 pepper.
• Stir to mix and cook over medium heat.
• Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
• Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
• Remove sauce from heat.
• If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).

SPICY HABANERO DIPPING SAUCE

Steps:

• Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
• Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.

HABANERO WING SAUCE

Steps:

• Mix all ingredients into large saucepan. Cook on low for 1 hour.

JERK CHICKEN EGG ROLLS WITH MANGO-HABANERO SAUCE

Steps:

• Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
• Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
• Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash.
• Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
• Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.