Habanero Pepper Sauce Recipes

HABANERO HOT SAUCE RECIPE BY TASTY

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

Provided by Julie Klink

Yield 6 cups

Number Of Ingredients 9

Habanero Hot Sauce Recipe by Tasty image

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
Roast for 10 minutes, until the edges of the peppers are brown.
Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Remove the pot from the heat and let cool.
Pour the vegetable mixture into a blender and puree until smooth.
Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
Enjoy!

Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

Ingredients

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

HABANERO SAUCE

A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.

Provided by carrd

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes

Time 15m

Yield 25

Number Of Ingredients 16

Habanero Sauce image

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.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.3 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 249.6 mg, Sugar 8.6 g

Ingredients

6 habanero peppers, seeded and chopped, or to taste
4 cloves garlic, minced
1 (15 ounce) can sliced peaches, drained
¼ cup dark molasses
¼ cup honey
¼ cup brown sugar
1 cup distilled white vinegar
2 tablespoons spicy brown mustard (such as Gulden's®)
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground allspice
1 teaspoon liquid smoke flavoring

HABANERO PEPPER SAUCE

I'm not kidding you when I say this is hot. However, it is definitely one of the most flavorful hot sauces I have had in a long time. In spite of the heat, you find yourself strangely addicted to it. Some call it "That Healing Habanero Sauce." Try it for yourself and see.

Provided by C in PA

Categories Sauces

Time 25m

Yield 20 serving(s)

Number Of Ingredients 11

Habanero Pepper Sauce image

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.

Nutrition Facts : Calories 21.1, Fat 0.4, Sodium 95.8, Carbohydrate 3.6, Fiber 0.8, Sugar 1.4, Protein 1

Ingredients

7 habanero peppers
13 garlic cloves
11 scallions, cut into 1 " pieces
1 large carrot, coarsely chopped
1/2 cup water
1/2 cup chicken broth
3/4 cup white vinegar
1/2 cup yellow mustard
2/3 cup chopped cilantro leaf
2 tablespoons thyme leaves
2 tablespoons fresh lime juice

HABANERO HOT SAUCE

This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.

Provided by Jim

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 48

Number Of Ingredients 10

Habanero Hot Sauce image

Steps:

Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 0.3 g

Ingredients

1 tablespoon olive oil
1 cup chopped carrots
½ cup chopped onion
4 cloves garlic, minced
5 habanero peppers
¼ cup water
¼ cup lime juice
¼ cup white vinegar
1 tomato
salt and ground black pepper to taste

GRILLED ORANGE, HABANERO-MARINATED SHRIMP, AND OCTOPUS SKEWERS

I first tried these on a hot December day after arriving in Puerto Escondido. Of everything that I have eaten in Mexico, this simple dish made the biggest imprint.

Provided by Rick Martinez

Categories main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 15

Grilled Orange, Habanero-Marinated Shrimp, and Octopus Skewers image

Steps:

Arrange a rack in the lower third of the oven and preheat to 300˚ F.
In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.

Ingredients

2 tablespoons plus 1/4 cup extra-virgin olive oil, divided, plus more for the grill
3 pounds (1.36 kg) octopus, cleaned, head separated from tentacles
1/2 medium white onion (6.7 oz/190 g), chopped
1 chile habanero (0.37 oz/10.7 g), halved, stemmed and seeded
10 garlic cloves, finely grated, divided
4 wide strips orange zest
1 small bunch of fresh flat-leaf parsley
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/2 teaspoon ground chiles de árbol or red chile flakes
2 1/4 teaspoons Morton kosher salt (0.56 oz/16 g)
2 pounds (907 g) tail-on jumbo shrimp, peeled and deveined
1 large red onion (13.7 oz/389 g), chopped into 2-inch pieces
1 pint cherry tomatoes
2 large yellow bell peppers (13.8 oz/392 g), stemmed, seeded and cut into 2-inch pieces

HABANERO SAUCE

Provided by Food Network

Categories condiment

Time 30m

Yield 10 ounces

Number Of Ingredients 7

Habanero Sauce image

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.

Ingredients

2 carrots, sliced
6 habanero peppers, seeds removed and sliced
2 teaspoons butter
2 teaspoons chopped garlic
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
1 cup water

HABANERO BBQ SAUCE

Sweet, tangy, and spicy...Great addition to ribs, chicken, or pulled pork (ESPECIALLY pulled pork sandwiches.)

Provided by Derek M. Zimmerman

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 1h40m

Yield 20

Number Of Ingredients 11

Habanero BBQ Sauce image

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.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 24.5 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 121.7 mg, Sugar 23.1 g

Ingredients

4 cups cider vinegar
4 habanero peppers, minced (wear gloves)
3 tablespoons minced onion
2 cloves minced garlic
1 tablespoon red pepper flakes
1 tablespoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons white pepper
1 teaspoon seasoned salt
2 cups dark brown sugar
½ cup ketchup

BEN'S HABANERO CHICKEN

Make and share this Ben's Habanero Chicken recipe from Food.com.

Provided by carolinerenee

Categories Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ben's Habanero Chicken image

Steps:

Add chicken breasts to pan and sliced habanero and jalapeno.
Add water and butter.
Do a good sprinkling of ground red pepper and sprinkle on Garlic.
Add about 10 to 15 drops of Franks Cayenne pepper sauce.
Salt to your taste.
Cook for 30 minutes on medium.
Stir and add another sprinking of Cayenne pepper and about another 10 drops of pepper sauce then turn down heat and simmer another 10 minutes.
Serve.
The juice is delish served on mashed potatoes and field peas!

Ingredients

1 1/2 cups water
3 chicken breasts, cut into large cubes
2 tablespoons smart balance light margarine
1/2 teaspoon garlic
1/2 teaspoon salt
ground red pepper
2 -3 whole habanero peppers, sliced
1 large fresh jalapeno pepper, sliced
franks red hot cayenne pepper sauce

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharp's. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy the craving. I like to add some papaya to change it up a little. I have even added a little whiskey to it before. Tasted great.

Provided by David04

Categories Sauces

Time 25m

Yield 40 serving(s)

Number Of Ingredients 9

Belizean Style Habanero Sauce - Hot Sauce image

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.

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
2 cups water
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice, can also use orange juice
3 tablespoons white vinegar
1 teaspoon salt
optional papayas, prickly pear fruit or mango

DRIED HABANERO HOT SAUCE

When I first got my dehydrater I had a lot of fun experimenting with drying all kinds of different things - as a result I had a bunch of dried habanero peppers to find uses for! I dried the habaneros whole, stem and all and then to prep them for this (or any recipe) all I do is remove the stem - I love the heat so I leave in the seeds but you could remove some or all of them if you like. The number of servings will depend on how you use the sauce - you will end up with around 1 cup and a half or so

Provided by anonymous

Categories Sauces

Time 20m

Yield 1 recipe

Number Of Ingredients 7

Dried Habanero Hot Sauce image

Steps:

Chop the bell pepper and grind the dried habaneros into a powder (I use a coffee grinder for this and leave all the seeds in - you could remove some or all of the seeds before grinding if you like).
Combine all ingredients in a saucepan, bring to a boil and then simmer for 8-10 minutes.
Puree the sauce in a blender or food processor and enjoy!

Nutrition Facts : Calories 111, Fat 2, SaturatedFat 0.2, Sodium 2357.7, Carbohydrate 18.7, Fiber 6.7, Sugar 10, Protein 3.8

Ingredients

1 cup water
1/3 cup red wine vinegar
1 -3 dried habanero pepper, depending on how spicy you want your sauce
1 large red bell pepper
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt

HABANERO PEPPER CREAM PASTA

This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.

Provided by Stefanie Magee Magnuson

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 11

Habanero Pepper Cream Pasta image

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g

Ingredients

1 (8 ounce) package cavatappi pasta
1 teaspoon olive oil
1 teaspoon butter
1 shallot, chopped
2 cloves garlic, diced
1 dried habanero pepper, chopped
2 cups heavy cream
1 large tomato, diced
2 tablespoons all-purpose flour
1 teaspoon black pepper
1 cup grated Parmesan cheese

ESSENTIAL HABANERO HOT SAUCE

Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. NOTE*** This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.

Provided by Busters friend

Categories Low Protein

Time 1h25m

Yield 2 1/2 cups

Number Of Ingredients 7

Essential Habanero Hot Sauce image

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.

Nutrition Facts : Calories 162.6, Fat 1.1, SaturatedFat 0.1, Sodium 1939.6, Carbohydrate 31.9, Fiber 5.8, Sugar 16.1, Protein 4.9

Ingredients

1 1/2 cups carrots, chopped
1 onion, chopped
1 1/2 cups white vinegar
1/4 cup lime juice
3 garlic cloves, minced
2 teaspoons salt
10 habanero peppers, seeds and stems removed, chopped

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HABANERO HOT SAUCE RECIPE BY TASTY

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

HABANERO SAUCE

A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.

HABANERO PEPPER SAUCE

I'm not kidding you when I say this is hot. However, it is definitely one of the most flavorful hot sauces I have had in a long time. In spite of the heat, you find yourself strangely addicted to it. Some call it "That Healing Habanero Sauce." Try it for yourself and see.

HABANERO HOT SAUCE

This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.

GRILLED ORANGE, HABANERO-MARINATED SHRIMP, AND OCTOPUS SKEWERS

I first tried these on a hot December day after arriving in Puerto Escondido. Of everything that I have eaten in Mexico, this simple dish made the biggest imprint.

HABANERO SAUCE

HABANERO BBQ SAUCE

Sweet, tangy, and spicy...Great addition to ribs, chicken, or pulled pork (ESPECIALLY pulled pork sandwiches.)

BEN'S HABANERO CHICKEN

Make and share this Ben's Habanero Chicken recipe from Food.com.

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

DRIED HABANERO HOT SAUCE

HABANERO PEPPER CREAM PASTA

This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.

ESSENTIAL HABANERO HOT SAUCE

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