Comments on: Habanero Hot Sauce

By: Dax Phillips

Dax Phillips — Mon, 26 Aug 2013 17:33:21 +0000

Right, seeds stay, stems are removed.

By: Noddy

Noddy — Sun, 25 Aug 2013 22:18:58 +0000

To be clear, you don’t take out the seeds in the habaneros? Usually I see recipes that warn readers to remove the seeds or else it’s lethal. LOL.

By: dobes

dobes — Sun, 10 Apr 2011 11:32:36 +0000

I rarely register for websites, and have taken lots of recipes from them without registering for a single one.
But I HAD to register here to tell you this hot sauce is the best I have ever tasted, anywhere, any time! I just couldn’t take the recipe without thanking you.

I am allergic to tomatoes, so I made one little change – I substituted a red bell pepper for the tomatoes in the recipe. I also used a teaspoon of sugar rather than a tablespoon, because I’m not a fan of sweet hot sauces. I figured I could add more after the blender if I wanted – but I didn’t. Finally, I did seed as well as stem the habaneros. I’m a coward – I admit it!

The first day, the sauce was delicious but almost too hot to eat. By the third day, though, it seemed to have mellowed and the delicious char taste came through the heat loud and clear. When you say it is addictive, you don’t lie!

I’ve been putting it on everything from scrambled eggs to chicken to fried eggplant to baked potato, and if I can’t think of anything to put it on at the moment, I just eat it from a spoon!

Thanks again for sharing it!

By: dleeg

dleeg — Sun, 03 Apr 2011 01:03:51 +0000

I made this today. I think it tastes “okay”…mainly I’m just getting heat w/out a whole lot of flavor. (Maybe my taste buds are scorched?) ha ha ~ I’m going to mix it in with some homemade pico and/or salsa or at least maybe add some more tomatoes to it. I love heat and am always looking for new things to try, so thank you for the recipe!!

By: nilla

nilla — Tue, 29 Mar 2011 17:17:42 +0000

I have to agree – this sauce is fantastic! Thank you for sharing the recipe.
A word of warning though; I seeded the chillies (feeling a little cowardly) and the sauce is still VERY hot!! Delicious but hot.

By: javagirl54

javagirl54 — Sat, 06 Nov 2010 19:22:11 +0000

Just wanted to thank you again for sharing this recipe — I just got finished making it, and it is ABSOLUTELY DELICIOUS!!! I used eight huge habaneros, twice the size of normal ones, and so the sauce is really scorching hot but with tons of flavor! My search for the perfect hot sauce is over — this is definitely a keeper!

By: meme32

meme32 — Fri, 05 Nov 2010 11:40:14 +0000

This sounds so good. I love HOT and SPICY, especially dips and sauces. Hotter the better. I always have at work, jalapenos, jalapeno pickles, etc. My brother in law who lives out town knows this guy who makes and sells homemade jalapeno pickles etc, and he brought me 3 jars last weekend. I have less of a 1/2 jar left. Yumm.

By: javagirl54

javagirl54 — Thu, 04 Nov 2010 14:00:41 +0000

Thanks for sharing this recipe! I LOVE habaneros and scotch bonnets and am always on the lookout for hot sauce recipes that are not only scorching, but taste good! This one looks delish and I can’t wait to try it!