Habanero Hot Sauce

makes 8 ounces

I love habanero peppers. They are incredibly spicy but in a non-traditional way. The heat is powerful but is paired with a light and fruity flavor that is just delicious.


Habanero hot sauce is bright and acidic, but fruity and warm in spice. It is the perfect addition to beans and rice, on top of scrambled eggs or avocado toast. I like to strain the solids out of the hot sauce so that it is really thin, but you could absolutely keep the solids in and have a slightly chunkier hot sauce.


1 cup white vinegar

¼ yellow onion, roughly chopped

3 cloves garlic, roughly chopped

3 habanero peppers, roughly chopped

½ teaspoon salt



Heat vinegar in a small saucepan until it simmers.


Add the onion, garlic, habanero peppers and salt to a blender. Pour the hot vinegar into the blender. Cover and let sit for 15 minutes.


Blend the sauce until completely smooth. Strain through a fine mesh sieve and finish with a few drops of lime juice.