Garlic-Habanero Hot Sauce
A spicy hot sauce recipe made with fiery roasted habanero peppers and plenty of garlic, ideal for dousing many of your favorite foods.
While writing and developing new recipes for my new “superhots” cookbook, I worked on upgrading an older garlic-based hot sauce of mine, tweaking it, adding some new flavors, really just developing it a bit more to my own personal preferences.
I used yellow scorpion peppers and wow, talk about heat. Scorpion peppers reach over one million Scoville Heat Units and they pack that famous “scorpion sting,” a fiery blast that instantly bites into your tongue and holds on.
They’re perfect for a hot sauce, really, though admittedly, the audience is somewhat limited for the superhots. Still, I had to write the book and hope to see it available soon. I will certainly make an announcement!
I wanted to do a slightly milder version that others could enjoy. I chose the habanero pepper. Habanero peppers are no slouch. These babies pack around 300,000 SHU, and that is still plenty hot enough for some, even too hot for many, though it is somewhat tamped down in this recipe.
You will certainly get the heat and fruity habanero flavor, but the garlic is quite pronounced and somewhat vinegary with nice citrus tones. I was very happy with both versions. This is more of an everyday sauce, something you can splash on just about anything that needs a bit of moisture and would benefit from some garlic flavors, as well as heat.
For me, everything needs a little bit of heat and zestiness.
I would encourage my superhot loving readers to try this with scorpion peppers. 7-Pot chili peppers would be nice as well, with their gentler blooming heat that builds to a powerful crescendo, though habaneros are still plenty good here, and they’re much easier to find.
We will be growing several superhot varieties again this year and I looking forward to several more superhot recipes.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
Where’d you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!
Check out more Hot Sauce Recipes.
Try These Other Popular Habanero Hot Sauce Recipes
- Mango-Habanero Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Habanero Hot Sauce
- Cilantro-Habanero Hot Sauce
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 6-8 habanero peppers stemmed and halved
- 2 tablespoons olive oil
- 1 cup water
- 4 cups white vinegar
- 20 garlic cloves peeled and coarsely chopped
- 1 onion chopped
- 8 tablespoons sugar
- 3 teaspoons Worcestershire sauce
- ½ cup lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
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Preheat oven to 425°.
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Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil.
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Roast in the oven 15-20 minutes or until soft and skins begin to blister.
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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.
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Add roasted peppers and simmer about 5 minutes.
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Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot.
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Simmer another 5-10 minutes.
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Serve, or strain into sterilized bottles until ready to use.
Should keep about a month.
Heat Factor: Hot.
Try Yellow Scorpion peppers for this recipe if you're looking for some REAL heat.
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I’m going to make this later can I use cider vinegar instead and how much honey do you use instead of sugar? Thanks I can’t wait to get on the go!
Tony, yes, you can use cider vinegar, or pretty much any other vinegar to your choice. I would use a tablespoon of honey, though you could easily add 2 or 3 tablespoons, again to your preference. Let me know how it turns out for you.
Do you have to strain the sauce or can you leave the “chunks” in the sauce?
Patrick, you can skip the straining step and keep this sauce thicker, no problem. I do that all the time. It’s more of a personal preference and will depend on how you want to use it. No issues!
Thank you for this recipe! I made the sauce last night following the recipe exactly. It’s amazing and my husband is going crazy for it. I also canned four jars as gifts for family. I can’t wait to make more!
That’s GREAT, Pow! Thanks!
I made this with red chili peppers and jalepenos from my garden. I put about 6 of them on the pan to roast then followed the directions listed above. The only difference is I used half of everything – mainly b/c I didn’t have enough vinegar. I’m glad I halved it b/c it still made a lot! Plus I added some of my own spices – Adobo and Cajun from Penzey’s. This sauce turned out amazing. It’s hot. But not tooo hot and the flavor is great. Thanks so much for sharing this!
REPLY: That’s great, Mandy! Thanks for sharing. — Mike from Chili Pepper Madness.
Hi there.
Nice sauce but mine keeps splitting in the jar. Any tips for solving this problem?
Thanks
REPLY: Kerrin, this is common with homemade sauces that use a lot of vinegar. You can use less vinegar, or just shake up the bottle before using. — Mike from Chili Pepper Madness.
Is this sauce supposed to be runny?I was wanting a thicker sauce .
REPLY: Mike, yes, this is a thinner sauce. You can easily thicken it up with more peppers or by adding other ingredients, like tomato or carrot. — Mike from Chili Pepper Madness.
i have frozen habanero’s can i use them?
REPLY: James, yes you can. Just be sure to thhaw them completely first. — Mike from Chili Pepper Madness.
Add 2 heaping Tablespoons of prepared horseradish!! Yummmmm
Perfect! I love that addition.
It sounds great, except for the sugar. I never understand why people feel the need to add sugar to everything.
After all, it’s a hot sauce, not a sweet sauce.
REPLY: It’s very easy to omit the sugar. I enjoy just a touch and use honey often. — Mike from Chili Pepper Madness.
This is an awesome recipe! I’ve made it twice and both times I roasted the peppers in the oven whole. Am I doing this right or should I slice the peppers open before roasting them in the oven?
REPLY: Greg, you can roast them that way, no problem. I like to slice them in half and roast them skin sides up. Works great! — Mike from Chili Pepper Madness.
Yummy! It is perfect with the habaneros so I made an even hotter one with ghost peppers. Thank you so much this it’s going to be a great Christmas present. It makes 6 8oz wine bottles full. Once again I wanted to thank you so much.
That’s awesome, Grant! Glad you enjoyed it. I love that you made a ghost pepper version. Nice.
How much does this make? I want to make sure I have enough bottles sterilized and ready to fill.
REPLY: Steve, you’ll get 5 cups or so. — Mike from Chili Pepper Madness.
Thank you so much for this recipe. Yummy!!!!! I just finished making a batch. Can’t wait to eat dinner now!!!!!!
Outstanding!
Where do you buy your bottles from?
REPLY: Pat, I get them from Amazon. I added a link (affiliate) to the post above. Let me know if they work for you. — Mike from Chili Pepper Madness.
What would the proper times be for canning?
REPLY: Tina, I have a page you can refer to here: http://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers — Mike from Chili Pepper Madness
Is it possible to can this?
REPLY: Katy, to safely can foods, make sure the ph level is 4.6 or lower, and follow safe canning procedures, like pressure canning. This recipe uses a lot of vinegar, so it should be fine to can, though be sure to measure. — Mike from Chili Pepper Madness
Potassium sorbate solution using a 1 teaspoon for 1 quart liquid will keep for months, if refrigerated.
Is there any way to can this sauce for a longer shelf life?
REPLY: Amber, there is a lot of vinegar in this recipe, so it should keep quite a while. — Mike from Chili Pepper Madness.
How about with ghost peppers? They have that nice blooming heat as well. I think I’ll try it and let you all know.
Ghost peppers are GREAT for this recipe.
I made a hot sauce usingyour older recipe. I used a few varieties of ‘hot’ chillies. I really love it, use it on just about everything.
Will make this one next. Thanks guys.
Thanks, Peter!
That recipe sounds delicious! I’m definitely going to replace habanero with Carolina Reaper though 🙂
When is this “superhots” cookbook coming out??
Thanks. I believe the book should come out by the summer. I’ll be sure to make an announcement.