Habanero Sauce

Want to heat up your Cinco de Mayo party this year??  Go with this sauce.  It is not for the faint of heart for sure.  Inspired by the terrific habanero salsa I had at Espita (along with the lamb tacos I know are already on your menu) this is sort of a cross between a salsa and a hot sauce.  You could certainly eat it with chips, it has the right consistency, but if you wanted to do that I would maybe cut down the habaneros to about 10 instead of 15.  However, it makes a great hot condiment on its own to add to tacos, grilled steak or swirled into chili.  I used a mix of habaneros, one of my favorite peppers, and those baby bell peppers you find in bags at the grocery store to tame down the heat level.  Habaneros pair SO well with orange juice, not just because they are both orange but because the sweetness plays off of the fruitiness of the peppers (how beautiful is the color??).  Pro tip – when you are broiling the peppers keep your exhaust fan going or open a window in your kitchen.  I once took Patrick to a hot sauce making class for our anniversary and it was held in a ventless room – not a great idea, imagine inhaling pure hot pepper fumes for an hour!  Also definitely go out and buy some plastic gloves to keep in your kitchen.  They are great when handling any hot peppers but either way please make sure to carefully wash your hands before you touch anything, especially your face!  A little goes a long way with this sauce so luckily it lasts a long time in the fridge.  You can pull it out whenever you want to spice up a dull week.  Happy almost Cinco de Mayo!

Habanero Sauce (printable version at the end of the post)

Inspiration:   one of the fiery salsas at Espita
Special Equipment:  food processor, plastic gloves optional

  • 15 habanero peppers
  • 5-6 baby yellow or orange bell peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 2 tablespoons agave nectar
  • the juice and zest of 1 orange
  • 2 teaspoons cider vinegar

Preheat your broiler and lay the habaneros and baby bell peppers on a cookie sheet.  If any of the peppers have stems attached, pull those off.  Broil the peppers for 5 minutes, flip them over and broil for 5 more minutes until they are blackened.

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Using tongs transfer the peppers to a medium size bowl and cover with plastic wrap.  Let them steam and cool for 10 minutes before handling.  While they steam, heat the olive oil in a small skillet over medium heat.  Cook the onion and garlic cloves for 5 to 7 minutes until the onions soften.  Add the onion mixture to the food processor along with the agave nectar, orange zest and orange juice and the cider vinegar.  I recommend using plastic gloves for when you seed the habaneros.

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Remove them from the bowl and on a large cutting board use your knife to scrape the seeds and membranes from the inside of both the habaneros and the baby bell peppers (no need to peel off the skins).  Put the deseeded peppers into the food processor and puree until combined.  Taste for seasoning and add salt if necessary.  WARNING – this stuff is hot!  It can be stored covered in the fridge for several months.

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Habanero Sauce

  • Servings: 1 1/2 cups
  • Time: 20 minutes
  • Print

Special Equipment:  food processor, plastic gloves optional

  • 15 habanero peppers
  • 5-6 baby yellow or orange bell peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 2 tablespoons agave nectar
  • the juice and zest of 1 orange
  • 2 teaspoons cider vinegar

Preheat your broiler and lay the habaneros and baby bell peppers on a cookie sheet.  If any of the peppers have stems attached, pull those off.  Broil the peppers for 5 minutes, flip them over and broil for 5 more minutes until they are blackened.  Using tongs transfer the peppers to a medium size bowl and cover with plastic wrap.  Let them steam and cool for 10 minutes before handling.  While they steam heat the olive oil in a small skillet over medium heat.  Cook the onion and garlic cloves for 5 to 7 minutes until the onions soften.  Add the onion mixture to the food processor along with the agave nectar, orange zest and orange juice and the cider vinegar.  I recommend using plastic gloves for when you seed the habaneros. Remove them from the bowl and on a large cutting board use your knife to scrape the seeds and membranes from the inside of both the habaneros and the baby bell peppers (no need to peel off the skins).  Put the deseeded peppers into the food processor and puree until combined.  Taste for seasoning and add salt if necessary.  WARNING – this stuff is hot!  It can be stored covered in the fridge for several months.

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