Simple Habanero Hot Sauce

This fiery habanero hot sauce is not for the faint-hearted! It has plenty of spice, a bit of tang, a nice depth of flavor, and it’s super easy to make at home. 

I grew habaneros for the first time this year and my plant did quite well. Since these peppers are super spicy, I decided to make my husband a hot sauce using them. I found a recipe on Pepper Geek that looked easy and used ingredients I had on hand–I love those kinds of recipes! The habanero peppers and garlic smelled so amazing while they simmered in the vinegar and it tasted so good. This simple habanero hot sauce has a VERY SPICY kick but it mellows out quickly and the tang from the vinegar makes it extra special.

How to Make Simple Habanero Hot Sauce

Wash the peppers thoroughly. Remove stems and rough chop them. Side Note: Remove seeds if desired, it may reduce bitterness.  

Heat the olive oil in a small saucepan over medium heat. Add the chopped peppers and cover. Cook, stirring occasionally, until peppers soften, about 8 minutes. Add the minced garlic and cook, stirring constantly, for 2 minutes.

Add the apple cider vinegar, sugar, and salt. Bring to a simmer and cover, cooking for an additional 10 minutes on low heat. Remove from the heat and allow to cool for 10 minutes.

Pour the mixture into a blender and blend until very smooth. Use a funnel to pour the hot sauce into a glass jar or bottle. Seal with a lid and store in the refrigerator for 3+ months.

Simple Habanero Hot Sauce

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Condiment

Cuisine: Mexican

Servings: 1 bottle (about 3/4 cup +/-)

Author: Adapted by Pam - For the Love of Cooking / Original by Pepper Geek

Equipment

• Small Saucepan
• Glass jar or bottle

Ingredients

• 15-20 habanero peppers
• 4 tsp olive oil
• 4 cloves of garlic, minced
• ½ cup apple cider vinegar
• 4 tsp sugar
• ½ tsp salt

Instructions

• Wash the peppers thoroughly. Remove stems and rough chop them. Side Note: Remove seeds if desired, it may reduce bitterness.  

   
• Heat the olive oil in a small saucepan over medium heat. Add the chopped peppers and cover. Cook, stirring occasionally, until peppers soften, about 8 minutes. 
• Add the minced garlic and cook, stirring constantly, for 2 minutes. 
• Add the apple cider vinegar, sugar, and salt. Bring to a simmer and cover, cooking for an additional 10 minutes on low heat. Remove from the heat and allow to cool for 10 minutes.
• Pour the mixture into a blender and blend until very smooth. Use a funnel to pour the hot sauce into a glass jar or bottle.
• Seal with a lid and store in the refrigerator for 3+ months.

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