Habanero Sauce

Anita I tried planting a garden a few years ago. We had all the usual things, like lettuce, and corn, and tomatoes. Well, even with a fence around it, the deer, rabbit, raccoon and possum had an absolute field day eating all of our produce. We ended up with maybe half a head of lettuce and a small head of cabbage in the end. It was a total loss.

We still plant a garden, but it’s now in pots, and it consists solely of peppers. Pimento, jalapeno, Cajun, and habaneros. No animals bother them at all. Victory!

I decided to make a simple sauce of the habaneros this year. This makes for a perfect hot sauce by itself, and it also is a great way to add flavor to other sauces.

Habanero SauceThis habanero sauce has a great fruity flavor to it. I added mango, but you could use just about any fruit, such as papaya or even pineapple. I found it to be not overly hot at all, but it’ll still wake you up and tingle your lips and tongue.

Habanero Sauce

Course Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Author Mike


  • 1/2 teaspoon vegetable oil
  • 2 garlic cloves chopped
  • 1 cup carrot chopped
  • 1 sweet onion chopped
  • 2 cups water
  • 10 more or less depending on how much heat you want habanero peppers, seeded and chopped. Optional: Roast or smoke the peppers before seeding and chopping
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons white vinegar
  • 1 teaspoon kosher salt
  • 1 ripe mango skinned, chopped


  • Heat oil in a medium saucepan over medium-high heat.
  • Add the garlic and saute for 2 minutes.
  • Add the carrot, onion, and water. Bring to a boil, then reduce to a simmer and continue simmering until the carrots are soft.
  • Remove from heat and add the habaneros, lime juice, vinegar, salt, and mango.
  • Let cool slightly then transfer to a blender (or blend in the pan using an immersion blender).
  • Puree until the sauce reaches the desired texture.
  • Keep refrigerated until ready to use.

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