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Red Habanero Hot Sauce

After my successful grilled pineapple jalapeño hot sauce I decided to step up my game and move on to habaneros. I went with the second recipe from the Hot Ones video I mentioned previously but simply substituted habaneros for the scorpion peppers. I am not that crazy…yet.

I really loved how this sauce came out because the amount of habaneros we used resulted in a very slow burn that wasn't too overpowering. I was terrified that I was going to make this too spicy but everyone who tried it said it was the perfect amount of burn.

Necessary Utensils



  1. Cut up your red bell peppers into quarters or eights. You don't have to worry about being too thorough. You just want to get them small enough so they aren't leaving a lot of empty space when you pour them into the blender.
  2. Dice 1 cup of sweet onions. Like the red bell peppers don't worry about being too thorough. 1 inch pieces will be fine.
  3. Finely chop your Italian parsley so you have easy access to 1 tablespoon of it.
  4. Chop up your habaneros. Cutting them into quarters should be enough. Leave the seeds in for an extra kick of heat!
  5. Peel 7 cloves of garlic out of the bulb. Put them in a bowl or cup for easy access when you are about to blend.


When blending sauces you usually want to start with the liquids and then the spices to ensure they mix well. You can then add all of the solids on top.

  1. Add 3 cups of Bragg's apple cider vinegar to the blender.
  2. Add 2 tablespoons of olive oil.
  3. Add 1 tablespoon of salt.
  4. Add 1 tablespoon of ground black pepper.
  5. Add 2 tablespoons of Italian parsley.
  6. Add 1 cup of sun-dried tomatoes.
  7. Add 1.5 cups of red bell pepper.
  8. Add 1 cup of sweet onions.
  9. Add habaneros.
  10. Add 7 cloves of garlic.
  11. Turn the blender on and let it go to town. You can try to leave the sauce a bit thicker if you'd like but I found that whenever you think you've blended enough you actually should go 30-60 seconds longer because the sauce is probably thicker than you want.

Chow Down!

And there you have it. The second hot sauce I have ever made which amazingly turned out just as well as my first. I honestly expected to mess up the habanero ratio but somehow I hit it out of the park on my first try. As is customary, Elsie and I dressed some chicken wings with this sauce but it has proven itself to be capable for all dishes.