Habanero Hot Sauce Recipe

Habanero Pepper Plant
Habanero Pepper Plant
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This article was updated on 03/04/19.

I don’t make any bones about it; I like hot sauce and spicy food. I’m not sure if this is something masochistic or not–I try not to overthink it. We have a lot of hot sauce choices here in South Texas; we are not limited to the ubiquitous “Tabasco” brand. But I wanted something different. So here is what I came up with and I think you’ll like it too.

I have to tell you in advance that I am, as much as possible, a stickler for homegrown and organic ingredients (the photo above is one of the habanero pepper bushes I have been cultivating for the past year).

To be honest, I’m not sure about the name of the pepper. It depends. The one I bought called it habanero but they are also called Scotch Bonnet. Back home in Panama we called them Aji Chombo which is likely not a politically-correct term anymore so if you do not want to be called racist do not use it. Whatever you call them, they register, on the Scoville heat unit (SHU) rating, 350,000, which is 100 times hotter than a 3,500 SHU jalapeño. Hungry yet?

I am always looking for more seasoning and sauce recipes for dishes like low-carb egg noodles so here we go.

The Hot Sauce Ingredient List

I did a lot of research and took what I considered to be the best ideas for the ingredients. This is not to say that I plagiarized any other cook’s recipe. I simply developed my own and is quite simple.

  • 6 habanero peppers
  • 6 oz. balsamic vinegar (other recipes favored regular but I just prefer the flavor of balsamic)
  • Juice of 3 limes
  • (optional) 1/4 cup ground flaxseed. High levels of Omega-3 fatty acids is great for cardiovascular health.

Making the Hot Sauce

This is easy as well. Simply whip up all the ingredients in your food processor or juicer. I used my Ninja Bullet that I use to make spaghetti sauce, pesto, and smoothies.

To store the sauce I used one of those glass salad dressing carafes that you can find on the grocery store shelf. I haven’t researched it but I know that when I make hot pepper dishes like Panamanian ceviche I always have to use either glass or metal. It has to do with the acidity, hotness, etc. In any event, I don’t want to be melting a plastic container.


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About the author:

Photo of Kelly R. SmithKelly was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation and financial and energy trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.


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