Chili Pepper Madness

February 10, 2017

Sweet Habanero Chili Sauce

Sweet Habanero Chili Sauce – Recipe Sweet Habanero Chili Sauce – Recipe

A quick and easy spicy hot sauce recipe made with habanero peppers, garlic and honey. Ideal as a serving sauce, complimentary hot sauce, or a marinade.

There are a number of sauces you can easily whip together in a few minutes. Are hot sauces included? YES! Well, at least this one is included. You don't need much time to get this sweet and spicy hot sauce recipe completed, about 20 minutes or so from start to finish, unless you are ME, in which case you should just add another 20% more time. Hey, I'm a slow cook. Freely admitted.

It's easy because you only need a few ingredients, 7 total. You'll be using habanero peppers, garlic, vinegar, honey, water, salt and corn starch. The process is simple - PROCESS and SIIMMER. Quite easy.

Sweet Habanero Chili Sauce – Recipe

In a nutshell, you'll need to process the habanero peppers, garlic, vinegar, honey, water and salt in a food processor until it is nice and smooth. You CAN leave it slightly chunky, to your preference, really, though I like it a bit more processed. Heat it up a bit, then stir in cornstarch that has been diluted in water to thicken it up. You don't want to add the cornstarch directly to the sauce mixture, as it could clump up. Simmer the whole thing and the cornstarch will slowly thicken your sauce.

If the sauce gets TOO thick, just add in a bit more water or vinegar, or even a bit of lime juice would be a nice addition. Also, I consider this a BASE sauce. Consider adding other flavors, such as herbs or seasonings, to change the overall character and flavor profile. It is great on its own but will certainly welcome other flavors.

I'm filing this one under Hot Sauce Recipes because it IS a hot sauce, but you can use this as a simple sauce or even a marinade. As a hot sauce, drizzle it over tacos or pizza, or pretty much anything that calls for a sweet and spicy hot sauce. As a sauce, I prefer serving it over white fish, grilled chicken or pork. I also like to use it as a marinade for fish. Again, the good thing about it, aside from the varsatility, is how easy it is to whip together.

Feel free to try this recipe with other peppers. Sweet Ghost Chili Sauce? YES! Bring it. I hope you enjoy it!

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. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.

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. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

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!

Sweet Habanero Chili Sauce – Recipe

Sweet Habanero Chili Sauce – Recipe

Ingredients

  • 10 habanero peppers, chopped
  • 4 cloves garlic, chopped
  • ½ cup white vinegar
  • ¼ cup honey
  • ½ cup water
  • 1 teaspoon salt
  • 2 tablespoons corn starch

Cooking Directions

  1. To a food processor, add habanero peppers and garlic and process until finely chopped.
  2. Add vinegar, honey, water and salt. Process until very smooth.
  3. Pour the mixture into a large pan and bring to a quick boil. Reduce heat and simmer about 5 minutes.
  4. Mix the corn starch in a separate bowl with a tablespoon of water and add to the simmering mixture. Stir.
  5. Cook about 10 minutes to thicken to your preference. If it gets too thick, you can easily add a bit more water to your tastes.
  6. Cool and store in glass bottles.

Perfect for a marinade or a quick sauce!

Sweet Habanero Chili Sauce - Recipe

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?

6 comments

  • Comment Link lachlan kerr October 13, 2017 posted by lachlan kerr

    what kind of volume does this recipe make?

    REPLY: Lachlan, this will yield you about 1-1/2 cups or so. -- Mike from Chili Pepper Madness.

  • Comment Link Dan McClurg October 07, 2017 posted by Dan McClurg

    How long do you recommend the water bath canning method? 10 mins or so?

    REPLY: Dan, yes, 10 minutes is sufficient. -- Mike from Chili Pepper Madness.

  • Comment Link Lori September 28, 2017 posted by Lori

    We grow gold bullet, chocolate and red savina habaneros. We don't grow the orange habanero because we prefer the flavor of these. We have fresh, dehydrated and frozen peppers. We've never made hot sauce. Can we substitute our habernos for your recipes? Which would be best to use? Fresh, frozen or dehydrated?

    REPLY: Lori, absolutely, you can sub in those peppers without issue. I usually prefer to work with fresh, but you'll find great results with both frozen and dried peppers. I've made great hot sauces from both. Let me know how they turn out. -- Mike from Chili Pepper Madness.

  • Comment Link Aggie September 23, 2017 posted by Aggie

    Do you seed the peppers?

    REPLY: Aggie, I usually don't, but you can if you'd like for a smoother sauce. -- Mike from Chili Pepper Madness.

  • Comment Link Eva February 13, 2017 posted by Eva

    I made the Sweet Habanero Chili Sauce today! Fantastic! Next time I may add a couple more tablespoons of honey because I just like a sweeter sauce. I can’t wait for supper, cooking pork ribs and can't wait to try a little of the sauce on it! Thanks for the recipe!

  • Comment Link Joey Rudick February 10, 2017 posted by Joey Rudick

    How long will this keep?

    REPLY: Joey, this should keep a few months easily in the fridge because of the vinegar. If you'd like longer storage, bottle and process with a water bath - Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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