This habanero citrus sauce has a sweet start with a fiery spicy finish, you’ll quickly become addicted!
Thicker than a tangy, vinegary hot sauce and silky smooth on the palate, this habanero-orange sauce is built for heat lovers. It brightens tacos, makes wings addictive, and — if your tongue can handle it — works as a bold salsa with tortilla chips.
Spicy Orange Habanero Sauce
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Author: Jess Pryles
Print Recipe
Ingredients
Scale
2 carrots
1/4 white or yellow onion, peeled
5 habanero peppers
zest & juice of 1 orange
1 clove garlic, peeled
1/4 cup vegetable oil
2 teaspoons agave nectar or honey
1/4 cup white vinegar
1/4 cup water
1–2 teaspoons salt, to taste
Instructions
- Peel the carrots and cut them into roughly 1-inch pieces so they cook evenly.
- Fill a medium saucepan with water and bring to a boil over high heat. Add the carrots and the quartered onion; boil for 5–7 minutes until they begin to soften. Add the habanero peppers and continue boiling for another 5 minutes.
- Drain the vegetables. Transfer the carrots and onion to a tall container suitable for blending. On a cutting board, remove stems and seeds from the habaneros and add them to the container. Wearing gloves is recommended to avoid skin or eye irritation.
- Add the orange zest and juice, garlic, vegetable oil, agave or honey, white vinegar, water, and salt. Blend on high until the mixture is completely smooth and velvety.
- Taste and adjust seasoning, adding more salt if needed. For a thinner consistency, add extra water in 1/4-cup increments until you reach the texture you prefer.
- Pour the sauce into an airtight container and refrigerate. It will keep for up to two weeks.