I have a thing for hot sauce. At one point I thought I had tried all of the bottles in the store. Then wonderful people started bringing them back for me from exotic places (thanks Amy!). And then Dax Phillips came along one fine day with this Habanero Hot Sauce on Tasty Kitchen and I had to know more. So I took to the kitchen with a stack of habaneros—would I be able to handle the heat?
It began with these lovely fresh ingredients: cherry tomatoes, onion, garlic, cilantro, salt, sugar, turmeric, cider vinegar, and the hottest of hot peppers—my friend the habanero.
The tomatoes get cut in half, the onion too, the garlic cloves crushed, and the habaneros de-stemmed. I might suggest wearing gloves when handling these peppers, or at the very least not touching your face for a good long while. Soap and water aren’t strong enough for my friend the habanero.
The onion, tomato and garlic get tossed onto a sheet tray (or a Pyrex dish of sorts if you’re like me and can’t find your sheet tray when you need it). Throw some salt and pepper in there too.
Add a dash of olive oil …
Give it a toss and then and we’re off to the oven for 15 minutes.
They will look something like this when they are done roasting. Brown bits are good, they add flavor and intrigue.
Then out comes the blender and in goes the cider vinegar …
And all of your remaining ingredients along with the roasted veggies.
Give ‘er a blend. You can go chunky or smooth here, and blend to your desired consistency.
I went smooth. Cause that’s the kind of gal I am.
Dax was right. This sauce has a serious kick. But he was even more right in saying that it was addictive. Maybe it was that dash of sugar, or the intrigue from the brown bits. It left you wanting more.
Either way, it’s in my permanent repertoire now. Thanks Dax! For more of his delicious recipes, check out his great blog, Simple Comfort Food. There are fried olives on the front page. Need I say more?
And if you’re looking for even more fabulous hot sauces to try, check out these from other fab Tasty Kitchen members:
Grandpa’s Hot Sauce by Abbierr
Pique by Rebecca
Whiskey Hot Sauce by yours truly
Serrano Hot Sauce by Dax Phillips (he may be as addicted as I am!)
Habanero Hot Sauce by Rocky Mountain Woman
Momma’s Hot Sauce by GageGirl85
Chile De Arbol Hot Sauce from ShareBear
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Description
When you think you cannot do anything with habanero peppers, try this sauce. It’s hot, but so very addicting.
Ingredients
- 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
Preparation Instructions
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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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.
29 Comments
Comments are closed for this recipe.
ivoryhut on 4.7.2011
My husband loves hot sauce, and after the smashing success I had with your Whiskey Hot Sauce, I’m excited to try this one!
Liesl on 4.1.2011
Does anyone have a guess as to how long this can be stored in the fridge for?
JourneyKitchen on 3.31.2011
About a month back I was stuck with a huge amount of habanero and I went about making hot sauce! It was quiet similar but used carrots instead of onions. But I’m thinking roasted onions would take this to whole new level.
cougarmom on 3.30.2011
Husband says this one is up next for the new recipe of the week. I anticipate adding it to Ree’s resturant style salsa, since I have to spice that up for the iron stomach men in my house – especially my seventeen year old son who has made the wall of fame at the local BBQ place for eating a ghost pepper.
georgiapellegrini on 3.30.2011
One thing to note is that the heat subsides if you let it sit for a day or two… but it will still be very spicy. Just not as intense as the first day!
ann c on 3.30.2011
I made this yesterday and, though we like spicy foods, this was too hot for my husband and I. I followed the recipe and used eight habaneros and I think next time I’ll try it with 4 and work my way up. I blended in about a half a large can of diced tomatoes to lessen the heat and that made it so we could eat it with chips like a salsa, and you could still taste the vinegar and sugar, but I still had to just glaze the end of the chip with it and it was plenty spicy. It’s very flavorful and I liked it a lot, but I just couldn’t take the heat of eight habaneros.
strandjss on 3.30.2011
I always wanted to try habaneros but have been afraid of the heat. Your step-by-step has given me the courage and inspiration I need to give it a try. Do you eat it like a dip as seen in the picture? Does that mean it isn’t super duper hot? Thanks
The Hill Country Cook on 3.29.2011
ooh! a challenge! i like this!
Stacey S. on 3.29.2011
This sauce looks great. But what forced me to comment is that tiny pitcher you have for the oil! I absolutely love it! What a hoot.
briana on 3.29.2011
Homemade hot sauces are the BEST! Put them in mason jars and give in gifts or bring to parties! You will always be invited back
DessertForTwo on 3.29.2011
I’ve never seen an edible recipe that calls for this many habaneros! I’m intrigued!!
sherry on 3.29.2011
Rachel,
I would just omit it or you could sub a teaspoon mexican oregano, if you’d like.
Rachel on 3.29.2011
Do you think that omitting the cilantro will affect the taste dramatically? My boyfriend *loves* all things spicy, and this would make a great gift for him, but he does not care for cilantro. Any suggestions/substitutions, or just omit entirely?
Amy | She Wears Many Hats on 3.29.2011
Ooooh! Honestly, I’ve never thought of making my own hot sauce. A spicy salsa? Sure, but not a full blown hot sauce. This is definitely going on my “To Do” list.
Katrina on 3.29.2011
Lovely recipe. Homemade sauces have the nicest flavour, and this one looks awesome!
cookincanuck on 3.28.2011
The color of this hot sauce is gorgeous! I think having a pint of beer at the ready would be a “must” when trying this.
Sandy on 3.28.2011
One note — if your throat or lungs are at all sensitive, do NOT inhale while you’re over the blender! And remember the old saying: don’t change the baby.
Linday Jewell on 3.28.2011
Wow. I’m definitely going to try this. Thanks!
Laura @ SweetSavoryPlanet on 3.28.2011
oooooh, love this stuff. habaneros has such great flavor besides being oh-so-hot. Excellent to cook with.
callimakesdo on 3.28.2011
My husband LOVES hot sauce. He especially love anything with Habanero. So every year when we plant our garden he plants a habanero plant… just for me to feel guilty because I hardly use any of the peppers. This recipe will go in my recipe box and come August I will be guilt free!
Diane on 3.28.2011
Looks good ‘n hot… I’ll keep this one in the back of the ol’ bean…
thediamonde on 3.28.2011
If it doesn’t have hot sauce on it, I pretty much just tolerate it. I LOVE hot sauce…the hotter the better. Thanks for this recipe!
Heather @ Heather's Dish on 3.28.2011
My mouth is burning in a good way already!
lynnc on 3.28.2011
Oh my goodness, this looks delicious. I love Habanero peppers, we always grow them in our garden. Gonna definitely make this. Thanks so much.
Lacey on 3.28.2011
DEFINITELY wear gloves when working with habaneros! My boyfriend spent an evening soaking his hands in yogurt because he thought he was stronger than the habanero. He was not.
Laurie - Simply Scratch on 3.28.2011
I’m sooooo making this! My husband puts habaneros in and on everything!! Great recipe!
Franki on 3.28.2011
Habaneros are not the hottest peppers,,, they come third. India Ghost Peppers are even hotter than those and there is another one that a man in England cultivated, but I forgot the name. I read about it in an article on Yahoo.
There is one video on U Tube of a man who just took the tiniest bite of a ghost pepper and 30 minutes later he decided that he needed to go to the er since nothing had subsided.
I’m one who likes hot, but I can’t handle anything hotter than a jalapeno and even some of them have gotten the better of me. But my bf has two sons whose motto’s have to be ‘the hotter the better’, in fact his middle son whose living with us for awhile, is trying to win a contest and is coming up with a recipe of hellfire buffalo wings. The hellfire was my name for them. I wonder when his stomach is going to run away.
Jessica @ How Sweet It Is on 3.28.2011
I sorta kinda maybe put hot sauce on EVERYTHING. Must make this.
christine on 3.28.2011
will for sure try this!