A quick and easy spicy chili sauce recipe made with habanero peppers, garlic and honey. Ideal as a serving sauce, complimentary hot sauce, or a marinade.
Sweet Habanero Chili Sauce Recipe
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.
How to Make Habanero Hot Sauce
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.
How to Serve This Habanero Chili 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 versatility, 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:
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.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
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!
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
I hope you find it helpful!
Check out These Other Popular Hot Sauce Recipes
Got any questions? Ask away! I'm happy to help. 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.
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
Instructions
- To a food processor, add habanero peppers and garlic and process until finely chopped.
- Add vinegar, honey, water and salt. Process until very smooth.
- Pour the mixture into a large pan and bring to a quick boil. Reduce heat and simmer about 5 minutes.
- Mix the corn starch in a separate bowl with a tablespoon of water and add to the simmering mixture. Stir.
- 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.
- Cool and store in the refrigerator in a sealed container.
Notes
Nutrition Information
Kathy says
Can this be canned?
Mike H. says
Kathy, you might need to add some acid to get the pH down to 3.5 or lower for home canning (if you'd like to water bath it). Or as another option, look into pressure canning.
Linda Hargrave says
Easy, Great flavor and yes, Hot.
Mike H. says
Awesome. Enjoy, Linda!
Connie says
How long does this last in the fridge?
Mike Hultquist says
Connie, this will last many, many months in the refrigerator.
Doris says
I just made some today and it was not hot enough so I added some red pepper flakes. Also, corn starch works better if mixed with cold water. Mine turned out great!
Mike Hultquist says
Glad you enjoyed it, Doris!
Melissa says
WHAT A GREAT RECIPE! Thank you for sharing. I added Mango during the simmering for a bit more sweetness. Within a weekend, the whole batch was gone. It was put on biscuits, a glaze for our pork and on crackers with some cream cheese. I was asked to make more.
Mike Hultquist says
Wonderful! Glad you enjoyed it, Melissa! Definitely a favorite. =)
Olga Starski says
hi Mike. can I substitute honey with sugar in this in Hot Habanero sauce recepie?
Mike Hultquist says
Yes, you can do that, Olga. Let me know how it turns out for you. Enjoy!
Stan says
As others have mentioned skip the corn starch. It just turns to globs of goo and doesn't incorporate into the sauce. (Yes I thoroughly mixed with water into a slurry before adding the corn starch to the sauce.) I ended up picking out the big globs but couldn't get all the small bits out.
I suggest doubling the honey for a sweeter sauce and expect that once it cools the honey will make it plenty thick.
Otherwise it tastes great!
Mike Hultquist says
Thanks, Stan. Yes, this old recipe of mine may be due for an upgrade.
Peter Coetzee says
I use Xanthan Gum to thicken, never had any lumps
Karen Fleischman says
We made this for the first time after growing our own habaneros.It is so delicious and there is no need to buy store bought hot sauce anymore.We also add 1/2 a tsp of smoked paprika that gives it a great smoky flavour.
Mike Hultquist says
Yes! I love to hear this, Karen! So good!
Mariya says
When I added the corn starch slurry (well mixed with water beforehand as the recipe stated) it immediately turned into clumpy globs in the pan that never dissolved despite simmering for a while and adding more water. I had to use a fine mesh strainer to keep out the corn starch clumps. How to avoid this in the future? Thanks! (P.S. I didn’t have enough habanero so used 3 habanero and 7 jalapeño, maybe this changed the chemistry too much?)
Mike Hultquist says
Mariya, you can mix it with a bit of water to form a slurry next time, then add.
Ron says
For thickener have you used Xanthan Gum, etc.?
Mike Hultquist says
I have, Ron. I prefer to thicken with extra peppers, but Xanthan gum works great for you.
Jana says
I LOVE spicy hot sauces but 10 habaneros seems like a lot!! It doesn’t say whether to remove the seeds from the peppers… wouldn’t leaving in the seeds potentially kill you LOL?
Mike Hultquist says
Jana, you can use fewer habaneros, or replace them with some milder peppers. Also, you can remove the innards if you're concerned. The heat is in the whitish pithy innards, not the seeds. Let me know how it goes for you.
Andy says
Like the taste but going to have to make it again with much less corn starch. Became more like jelly, wouldn’t come out of the bottle.
Mike Hultquist says
Swirl in a bit of water, Andy, to loosen it up.
Michael says
I did the same added water and came out perfect. Made another batch today but added 1 reaper. One of the best sauces I have made of yours Mike. Going to try later this week and add a few lemon drop peppers with it.
Mike Hultquist says
Awesome to hear, Michael! Thanks!
Shelly says
Can’t wait to make this.Can I use chopped garlic in processed jar?
Mike Hultquist says
Shelly, you can use chopped garlic. Enjoy!
Krista says
Has anyone ever tried this sauce on chicken wings? Thoughts??
Michael Hultquist - Chili Pepper Madness says
I have this on wings, Krista. Delicious!
Dwayne mouton says
I am going to make this this weekend but was a little concerned about the amount of cornstarch. I assume it does not leave any residual flavor? I know I could leave it out or cut the amount but I really like the idea of the thicker sauce I see in your picture. Thanks!
Michael Hultquist - Chili Pepper Madness says
Dwayne, you can cut back to 1 teaspoon, or skip it. Cook it down a bit longer to thicken, though it won't get as thick. Cornstarch doesn't affect the flavor. Let me know how it goes for you.
Sandi Peterson says
I am about to make this recipe, my habaneros are smallish and was wondering if you could tell me the ounces or cup volume after chopping? Thanks!
Michael Hultquist - Chili Pepper Madness says
It's hard to say, Sandi, as sizes can vary a lot. I would try it with 1 cup chopped.
Dave says
Great recipe and my first time making a hot sauce. I added/changed some components to my preferences including using orange blob hot peppers that I just picked, juice from 1 lime added to the vinegar, and agave syrup instead of honey. Turned out fantastic! Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Awesomeness! Sounds wonderful!
KarmaInstant says
Thx for the recipe I may have adjusted for my own use.
Michael Hultquist - Chili Pepper Madness says
Sure thing, KarmaInstant! Glad you enjoyed it.
Julie Vanderwekken says
Awesome flavor! Canned 10 half-pints. Can't wait to use it. Thanks so much for your recipes, every one I've tried has been amazing. Going to pick up some pineapple today so I can make your Pineapple Habanero hot sauce using up the last of our habanero peppers from this years harvest. Already made the Mango Habanero hot sauce and it was amazing.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Super happy you are enjoying the recipes. I hope you enjoy the pineapple habanero hot sauce. I love that one. Thanks, Julie!
Jen says
Did you can or with the corn starch in there
David Gilmour says
I have just made this sauce, here at home in Wales, United Kingdom. I had to substitute the Habanero chilli, due to the fact I cannot buy them in the small town I live in, so I used a bunch of red birds eye chillis instead, alomg with organic honey and apple cider vinegar. The result is really good, sweet, very hot but not unpleasantly so. My second of your cookbooks has just arrived in the mail, so I have some reading to do whilst enjoying my snacking and my new dipping sauce. Thanks for your great recipes and inspiration.
Michael Hultquist - Chili Pepper Madness says
Thanks, David! I appreciate it! Glad you enjoyed it, and I hope you enjoy my books.
Lorna Wiens says
Can i leave out the corn starch?
Michael Hultquist - Chili Pepper Madness says
Lorna, yes, you can, though it will have a thinner consistency.
Dan says
I add bourbon at the end. Adds an excellent flavor. This sauce goes in every stir fry and is our added heat when our salsa needs a little kick. This sauce has become an ingredient on many other homemade recipes.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Dan!
Chris H says
Excellent recipe, easy to perform and great tasting sauce
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris! Glad you enjoyed it!!
Amy says
Mike, I made this last season and my SIL loooved it! He's requested more, but I'm not growing habaneros this year. Can I use some whole habaneros that I canned last year?
Thanks for sharing your expertise. (I love your site!)
Amy
Michael Hultquist - Chili Pepper Madness says
Thanks, Amy. Great! Glad it was enjoyed. You can use canned habaneros. The flavor might not be exact, but there is vinegar in the recipe, so it really shouldn't affect much. Let me know how it turns out for you!
Joe H says
Very good sauce. Thank you for the recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Joe! Glad you enjoyed it!
tim warehime says
I just had to comment on this sauce. it is my favorite of all the hot sauces I have made this year. I have 14 kinds in my pantry. Had a bumper crop of peppers this year. Thanks!
Michael Hultquist - Chili Pepper Madness says
Great, Tim! I'm glad you are enjoying it! It's a good one for sure.
Mark R CROUCH says
Very good and hot. I did 14 habaneros and a ghost pepper. super hot!! But I also added maple syrup for some sweetness along with the honey. very good.
Michael Hultquist - Chili Pepper Madness says
Perfect, Mark! I love it. A touch of maple syrup will add some interesting flavor. Nice! Glad you are enjoying it.
Vanessa says
Can one use another pepper for this recipe, like Scorpion or Ghost?
Michael Hultquist - Chili Pepper Madness says
Vanessa, absolutely! Ghosts or scorpions would be awesome here. Nice and spicy! Let me know how it turns out for you.
Suzanne says
Knock my socks off good ! I had some fresh pineapple and I added about 1/2 a cup to my pepper mix. I will use this as a dipping sauce. Another winner !
Michael Hultquist - Chili Pepper Madness says
Excellent, Suzanne! Glad you loved it!
S.Lynn says
We grew thai chilies. Used several, made a double batch and now about to can it We had winged some sauce last year but we don't remember what we did. This recipe sounded close. Can't wait to try it.
Angela says
Nice easy recipe. Mine came out super hot! I added some sugar and I roasted the peppers in a pan before I put them in the food processor. So good.
Idan Hu says
great recipe
now hear me out i know its weird but i tried doing this recipe with strawberries and basil and it was so good
Michael Hultquist - Chili Pepper Madness says
Very cool, Idan. I think strawberries and basil would be very interesting additions! That's what I love about hot sauce recipes. They're fun to play with.
Lorena says
Hello,
I did the sauce today and added a twist: i added 1/2 cups of fresh mango and added a bit more extra water. It turned out great.
It's a very simple recipe! I can't wait to put it on everything i eat:)
Thank you!
Michael Hultquist - Chili Pepper Madness says
Awesome, Lorena! I'm glad you loved it! Nice! I love the addition of the mango.
Ann Y says
Do you leave the seeds and membranes or leave them out? Excited to try this!!
Michael Hultquist - Chili Pepper Madness says
Ann, I usually just leave them in, but you can remove them if you'd like. Or strain the sauce afterward. Let me know how it turns out for you.
Byron Jones says
If you water bath them can you just keep it in the pantry, also have you ever doubled the recipe so to cut down on time?
Michael Hultquist - Chili Pepper Madness says
Byron, yes, you can process these to properly seal and preserve them and store them in the pantry. Also, yes, I make larger batches all the time. Let me know how it turns out for you.
Shoki says
Thank you very much for the recipe. It worked out wonderfully for me.
Michael Hultquist - Chili Pepper Madness says
Excellent, thanks!
Bryan Walker says
Wondering if you could add 1/2 of mango nectar instead of the 1/2 cup of water
REPLY: Bryan, definitely worth a try! I think that would add some interesting flavor and consistency. -- Mike from Chili Pepper Madness.
Mike H. says
Love the sauce, I did throw some canned peaches in to the processor with everything else, gave it a fruity note to it
Andrea Garroni says
Hi Mike. Awesome recipe - thanks! One problem I encountered was that I stored the sauce in the fridge and that it congealed into a singular bottle-shaped lump. Might I have done something wrong or is this normal?
REPLY: Andrea, it will thicken in the fridge a bit for sure, though if it is too thick there, you can thin it out a bit with extra vinegar or a bit of water. Let me know how that turns out for you. -- Mike from Chili Pepper Madness.
Scott says
How do you measure the ph level of a sauce?
REPLY: Scott, you can purchase an inexpensive PH meter online. -- Mike from Chili Pepper Madness.
Reed says
I can't wait to try this recipe! Two questions: 1) I Wanted to know if you ever tried adding onion to it? 2) What impact would fermentation have (besides length of time) for this sauce?
REPLY: Reed, yes, I use onion in a lot of sauce recipes. Great addition. Also, fermentation will mellow the peppers. I often prefer fermenting peppers first with many sauces. -- Mike from Chili Pepper Madness.
lachlan kerr says
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.
Dan McClurg says
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.
Lori says
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.
Aggie says
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.
Eva says
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!
Joey Rudick says
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.