This homemade hot sauce is made with a mix of red savina habaneros, roasted red bell, sweet potato, and spices for a wonderful balance of heat and flavor.
Red Savina Habanero Hot Sauce Recipe
I'm making a spicy hot sauce with red savina habanero peppers today in the Chili Pepper Madness kitchen, my friends. You're going to love this blend.
Red savinas are type of habanero pepper, selectively bred to be even hotter, reaching 580,000 Scoville Heat Units on the Scoville Scale.
I grew them in my garden this year. They're fiery for sure, but wonderfully fruity, and they make a great hot sauce. You can learn more about the red savina habanero here.
Why You'll Love This Hot Sauce
This hot sauce is wonderfully fiery, but also balanced in heat with roasted bell pepper along with sweet potato, which adds body and fullness. It also accentuates the fruity sweetness of the red savinas.
It's rounded out with flavor builders like onion and lots of garlic, along with a spice mix that brings it all together.
It also includes a mix of acids with both apple cider vinegar and lemon juice, which you can easily adjust to your personal preference.
Consider this a base recipe, something you can easily adjust. Be sure to watch the recipe video in the recipe card, where I more fully discuss ways you can make this your own.
Let's talk about how to make red savina habanero hot sauce, shall we?
Red Savina Habanero Hot Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Red Savina Chili Peppers. I used peppers from my garden, but you can use any habanero types for this, either garden grown or store bought. The best substitutions are any red habaneros. You can realistically make this recipe with any chili pepper types, or a combination.
- Red Bell Pepper. I am roasting mine, but you can skip the roasting if desired. I prefer the added roasted flavor.
- Sweet Potato. Adds body and sweetness to the final hot sauce.
- Garlic. I love a lot of garlic with this particular recipe.
- Habanero Powder. Powders add fullness to the final hot sauce, and help the flavors meld better.
- Berbere Spice Blend. Berbere Spice is an Ethiopian spice blend that I love. You can customize this hot sauce with other spice blends.
- Apple Cider Vinegar. You can use other vinegars, though I prefer the tanginess of ACV for this recipe.
- Lemon Juice.
- Water. For thinning, if desired.
How to Make Red Savina Habanero Hot - the Recipe Method
Chop the red Savina Peppers. Remove the stems from the red savina peppers. Chop the peppers and set them into a small pot or saucepan. (NOTE: Wear protective gloves when working with very hot peppers).
If you have issues with burning skin, see my post on How to Stop the Chili Pepper Burn.
Roast the Bell Pepper. As mentioned, you can skip this step and just add the bell pepper to the pot, but I love the addition of the roasted pepper here.
Simmer the Ingredients. Add everything but the lemon juice to the pot, then cover and simmer 15-20 minutes to soften everything up.
Blend the Hot Sauce. Process the mix along with lemon juice, then taste and adjust for salt and liquid to your personal preference.
Bottle it up!
Boom! Done! Your red savina habanero hot sauce is ready to go. How are you going to enjoy yours? I'd love to hear how you changed it up to make your own.
Recipe Tips & Notes
- Experiment and Adjust! Consider this a base recipe, my friends. Feel free to play with ratios and amounts, add other ingredients, or swap in new ones. You can really make this your own.
Hot sauces like this will typically last 6 months out and 12 months in the refrigerator, due to the acidity. A pH of 4.6 is considered shelf stable, though I recommend 4.0 or lower for home cooks.
It is best to use a good pH meter to measure acidity. I recommend Thermoworks. Get yourself a ph meter from Thermoworks today (affiliate link, my friends). I am a happy affiliate.
See my post - Should Hot Sauce be Refrigerated?
You can also freeze it up to 6 months.
That's it, my friends. I hope you enjoy my red savina habanero hot sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
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.
Red Savina Habanero Hot Sauce Recipe
- 7.5 ounces red savina habanero peppers (211g) (You can use any habanero types for this recipe)
- 1 large red bell pepper (7.5 ounces/211g) roasted, peeled, and chopped (stem and innards removed)
- 2 ounces sweet potato (56g) (about 1/4 medium sweet potato) chopped
- 2 ounces onion (56g) chopped
- 1 ounce garlic (32g) (5-6 large cloves) chopped
- 1 teaspoon habanero powder
- 1 teaspoon berbere spice blend
- 1/4 teaspoon salt (or to taste)
- 1.5 cups apple cider vinegar
- 1/4 cup lemon juice (or more as desired)
- water to thin
- Remove the stems from the red savina peppers. Chop the peppers and set them into a small pot or saucepan. (NOTE: Wear protective gloves when working with very hot peppers).
- Add chopped bell pepper, sweet potato, onion, garlic, habanero powder, berbere spice blend, salt, and apple cider vinegar. Bring to a boil, then reduce heat, cover, and simmer 15-20 minutes, or until everything softens.
- Cool slightly, then transfer to a food processor or blender. Add the lemon juice and process until smooth.
- Adjust with salt to taste, and with extra vinegar or water to your desired consistency.
- Add to bottles or jars and use as desired.