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spicy habanero sauce recipe

Fiery Habanero Hot Sauce for Wings and Ribs

This complex habanero hot sauce perfectly balances fruity sweetness with intense heat. Featuring a blend of fresh fruits, warm spices, and a touch of brandy, this versatile sauce caramelizes beautifully on wings and ribs while adding depth to soups and dips.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 cups
Course: Condiment
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion coarsely chopped
  • 1 mango peeled and pitted
  • 1/4 cup cider vinegar
  • 1/2 teaspoon ground thyme
  • 1/4 tablespoon ground ginger
  • 1 bottle ketchup or barbecue sauce 14 ounce
  • 1/2 teaspoon nutmeg
  • 1/4 cup olive oil
  • 2 peaches peeled and pitted
  • 1/3 cup maple syrup
  • 8-12 fresh habanero peppers stemmed
  • 1/2 cup apricot brandy
  • 1 pear
  • 6 garlic cloves minced
  • 1/4 teaspoon ground cinnamon
  • 4 kiwis peeled
  • 1 tablespoon ground coriander
  • 2 tablespoons brown sugar
  • 1/2 teaspoon allspice
  • salt to taste

Equipment

  • Large heavy pot
  • Food processor or blender
  • Sterilized bottles or jars

Method
 

  1. Heat olive oil in a large, heavy pot over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
  2. Add the stemmed habanero peppers, ground cinnamon, and apricot brandy to the pot.
  3. Lower the heat and add brown sugar, maple syrup, cider vinegar, allspice, nutmeg, ground thyme, ground coriander, and ground ginger.
  4. Let the mixture reduce for 5-10 minutes, stirring occasionally. Season with salt to taste.
  5. Add the peeled kiwis, mango, peaches, and pear to the pot. Cover and cook slowly for about an hour, stirring occasionally to prevent sticking.
  6. Stir in the ketchup or barbecue sauce and cook for another 5-10 minutes until well incorporated.
  7. Transfer the mixture to a food processor or blender and pulse until you reach your desired consistency.
  8. Allow the sauce to cool completely before transferring to sterilized bottles or jars for storage.

Notes

This hot sauce will keep refrigerated for up to 3 months. The heat level can be adjusted by varying the number of habaneros—start with fewer if you're sensitive to spice. For a smokier version, add a dash of liquid smoke or substitute some of the habaneros with chipotle peppers. The sauce will thicken slightly as it cools and develops even more complex flavors after a day or two.
Perfect for brushing onto grilled wings and ribs, but also try it stirred into soups, drizzled over tacos, or as a dipping sauce for sweet potato fries.