If you think you can take some heat, then you need to try this super spicy habanero hot sauce! It’s fiery and delicious, plus a great way to use up your summer chilli harvest.
Click here to jump below the recipe for the low down on this taste of chilli heaven. I like to deliver what you came here for first! Here’s the recipe.
The low down on habanero hot sauce
This recipe was created in the summer of 2018. I was living in Melbourne at the time. It’s the capital city of the southern mainland Australian state of Victoria and it gets hot, hot summers. That summer was wonderful – endless warmth, balmy nights and the perfect growing conditions for a bumper chilli crop.
With a heap of chillies already in the freezer, I decided to make something that would last with a heap more. What better than a Caribbean style hot sauce? After some research, finding common threads in flavours, ingredients and methods, I made this.
It was incredible! It had everything you want a good hot sauce to have:
- Flavour – it was just jumping out of the jars, with the lime and the mango adding the perfect balance to all those chillies.
- Heat – it was a slow burn, building up and exploding at just the right time.
- It kept well – I finished the last jar of this sauce about a year after I made it.
I haven’t actually made this sauce since and would love to. The issue is being able to grow or source some good habaneros, because since moving back to Tasmania, the cooler climate is playing havoc with my normal summer crops. I think I’ll have to invest in a hot house.