Quick & Easy Habanero Sauce

I love the smell of habanero peppers and I add habanero sauce to everything. If you also love habaneros and you want to start making your own habanero sauce, this is the recipe for you. I know you can buy it in the store, but making your own sauce is super quick, easy and much cheaper. No, really, it works out so cheap. Plus, you can make it as sweet or spicy as you want without having to compromise.

If you are a habanero lover, then read on!

Making my own habanero sauce always terrified me! It seems too scary, especially because I had no idea how much habanero pepper to start with. But it's actually super easy. I mean all you need is a pan and a blender and a wooden spoon.

Once my sauce is done, I transfer it to a glass bottle and I leave it in the fridge. I use it within 2 weeks and add it as a dipping sauce to pretty much everything. I use it for polenta chips especially, tofu nuggets, crispy tofu sticks. The options are limitless and thanks to how flavoursome and aromatic habanero peppers are, it really does complement almost all savoury dishes.

How to make habanero sauce (step by step)

As I mentioned, making habanero sauce is super easy. And you know I have a thing for spicy sauces and jams because I already made Thai sauce, sweet chilli jam and Jalapeno jelly. All of them are super delicious so I recommend you try them all.

Right, habanero sauce. You will need habanero peppers, a yellow bell pepper, a carrot, water, orange juice, sugar and lime juice.

Remove the stem and seeds from your bell pepper, then chop it. Remove the stem from your habanero and carefully chop it. You can leave the seeds, although note that they are spicy! I recommend using kitchen gloves when handling habanero. Whatever you do, don't touch your face after washing your hands thoroughly. Trust me on this one.

Add the chopped carrot, the water, sugar, orange juice and lime juice. Transfer to the hob. It's time to boil the mixture!

Bring to a boil, then reduce the heat and simmer for 10 minutes. Mix occasionally.

Transfer the liquid to the blender and whiz until everything is fully combined. You should have a smooth bright yellow liquid. It smells fantastic!

Transfer the sauce back to the pan and bring to a boil again.

Simmer for 10 minutes and mix almost constantly to ensure the sauce doesn't stick to the pan. When ready, allow it to cool slightly and transfer to a glass bottle.

Store it in a fridge and consume within two weeks. This is how simple it is to make this awesome habanero sauce. Enjoy it with the dishes of your choice.

Troubleshooting the sauce

In the unlikely event that your sauce feels too thin, simply simmer for a longer time until is reduces. Keep an eye to ensure it doesn't stick to the pan.

If your sauce feels too thick, add a little more orange juice, one tbsp at a time.

If you want your sauce to be spicier, add another habanero. I recommend tasting it after adding one habanero peppers at a time. They really are potent peppers. If you want your sauce sweeter, add a bit more sugar.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Habanero Sauce

0

No votes yet

• Prep Time: 5 mins
• Cook Time: 25 mins
• Total: 30 mins
• Serves 10 people

• Print
• Pin Recipe

Categories: Dips & Sauces Cusine: Caribbean

Description

A quick and easy Habanero Sauce recipe which keeps for up to 2 weeks in the fridge. We make it with simple, easy to source ingredients. Although it contains habaneros, the sauce is on the sweet and mild side. However, if you want it super spicy, simply add more habanero and you are ready to roll!

Ingredients

(USA / Metric)

• 1 medium habanero, chopped
• 1 medium yellow bell pepper, chopped
• 1/2 cup caster sugar
• 1 medium carrot, peeled and chopped
• 1 cup orange juice
• 7 tbsp water
• 7 tbsp lime juice

Instructions

• 1. Add all ingredients in a non-stick pan.
  2. Bring to a gentle boil, reduce heat and simmer for 10 minutes, stirring occasionally.
  3. Transfer all contents to a blender and whiz until everything becomes a smooth liquid.
  4. Place the smooth liquid back to the pan and bring to a gentle boil. Simmer for 5-10 minutes, stirring almost continuously.
  5. The sauce is ready when it thickens. Allow to cool slightly, then transfer to a clean jar or glass bottle.
  6. Keep refrigerated and consume within 2 weeks.

Nutritional Information

Total Nutrition Facts

Serves 10 people

Amount Per Serving
Calories 59
% Daily Value*
Total Fat 0 g			0%
	Saturated Fat 0 g		0%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 0 g
	Monounsaturated Fat 0 g
Cholesterol 0 mg			0%
Sodium 4 mg			0%
Total Carbs 15 g			5%
	Dietary Fiber 0 g		2%
	Sugar 13 g		26%
Protein 0 g			1%
Vitamin A 6% Vitamin C 43% Calcium 1% Iron 1% Vitamin D 0% Magnesium 2% Potassium 2% Zinc 1% Phosphorus 2% Thiamin (B1) 3% Riboflavin (B2) 1% Niacin (B3) 2% Vitamin B6 5% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 1% Vitamin K 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

Did you make this recipe?

Tag @yuzubakes on Instagram and hashtag it #yuzubakes