This tangy hot sauce is perfect for tacos, burrito bowls, taco salads and more! Just 5 ingredients, 5 minutes, and 1 blender required.
Origins of Hot Sauce
There are so many varieties of hot sauces available these days and where exactly the concept originated is unclear. But historical evidence from ancient ruins and sunken ships shows its existence from early times.
Different hot sauces are made from different types of peppers. For this recipe, we went with habaneros. Habanero peppers are thought to have origins in South America, Central America, Mexico, and Cuba (source). These bright orange peppers are intensely spicy and perfect for hot sauce!
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
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.
*Inspired by the Habanero Hot Sauce at Teote in Portland, Oregon.
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