Habanero Sauce

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Making your own hot sauce is fun because you can control the ingredients—all natural—and the amount of heat. Habaneros are incredibly hot and need to be handled with care: Be sure to wear gloves! This sauce is very spicy, but the carrot and agave give it a nice sweetness that also brings out the fruity flavor of the chile.


  • 1 small carrot, peeled and chopped
  • ½ small white onion, chopped
  • 4 ounces (115 g) orange habanero chiles (about 10), stems removed
  • 2 garlic cloves, smashed
  • 1 cup (240 ml) apple cider vinegar
  • 2 teaspoons kosher salt, or more to taste
  • 1 cup (240 ml) cold water
  • 1 tablespoon agave nectar or clover honey, or more to taste


Combine the carrot, onion, habaneros, garlic, vinegar, salt, and cold water in a medium saucepan and bring to a boil over high heat. Lower the heat to low, partially cover the pan, and cook until the carrot and habaneros are tender when pierced with a paring knife or skewer, about 10 minutes. Remove from the heat and let cool for 5 minutes.

Transfer the mixture to a blender, add the agave, and blend until smooth. Taste for seasoning, adding more salt if needed. If it’s too spicy, add more agave, 1 teaspoon at a time, until you reach the desired flavor. Pour into a container with a tight-fitting lid and refrigerate for at least 1 hour before using. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.