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 teaspoons cornstarch (or more as needed)
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
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
Christine Renes says
Hi. How did you change the recipe so that it could be safely water bathed? thanks!
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.