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Spicy Habanero Hot Sauce
- 6 whole habanero peppers (seeds and stem removed)
- 2/3 cup yellow or white onion (diced)
- 8 cloves garlic (smashed and peeled)
- 3 Tbsp lime juice
- 1/2 tsp sea salt
- 4 Tbsp Water to thin / blend
Add peppers, onion, garlic, lime juice, and salt to a small blender or food processor and blend until smooth. Add water as needed until creamy and smooth - about 1/4 cup (60ml // adjust amount if altering batch size).
Taste and adjust flavor as needed, adding more lime juice for acidity, salt for saltiness, habanero peppers for spice, or garlic for "zing."
Store covered in the refrigerator for about 7 days, oftentimes more. Freeze leftovers in an ice cube tray and store in the freezer for individual use up to 1 month.
*Recipe makes ~1 cup of hot sauce.
*Inspired by the Habanero Hot Sauce at Teote in Portland, Oregon.
Nutrition Per Serving (1 of 8)
- Calories: 47
- Fat: 0.2g
- Sodium: 123mg
- Carbohydrates: 10.6g
- Fiber: 1g
- Sugar: 1.5g
- Protein: 1.9g