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Garlic-Habanero Hot Sauce


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Rate this recipe 4.7/5 (15 Votes)


  • 6-8 habanero peppers, stemmed and halved (or Yellow Scorpion peppers, if you have them and want some REAL heat)
  • 2 tablespoons olive oil
  • 1 cup water
  • 4 cups white vinegar
  • 20 garlic cloves, peeled and coarsely chopped
  • 1 small onion, chopped
  • 8 tablespoons sugar
  • 3 teaspoons Worcestershire sauce
  • 1/2 cup lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt


Adapted from


Step 1

Preheat oven to 425°.
Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil.
Roast in the oven 15-20 minutes or until soft and skins begin to blister.
Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften.
Add roasted peppers and simmer about 5 minutes.
Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot.
Simmer another 5-10 minutes.
Serve, or strain into sterilized bottles until ready to use. Should keep about a month.

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