Habanero Hot Sauce

By Landon Funk

If you know me, you know that I LOVE all things spicy. In fact, the spicier the better. If I am not sweating and crying and wiping my nose, then what am I even doing? 

This is one of the few hot sauces that has my stamp of approval. Make it if you dare. Special thanks to A Virtual Vegan for the recipe!


1 teaspoon vegetable oil






6 habanero peppers



2 large red bell peppers



1/2 cup distilled white vinegar




1/2 medium onion chopped roughly



2 fat cloves of garlic chopped roughly



2 tablespoons maple syrup




1/4 teaspoon salt



3/4 cup water



  1. Remove the seeds from the bell peppers and chop into chunks.

  2. Cut the habeneros in half and remove the seeds

  3. Over a medium heat sauté the onions and bell peppers for a few minutes until beginning to soften, then add the habeneros and garlic and sauté for a little while longer until soft and slightly caramelized. Make sure you have a window or door open and an extractor fan on if you have one, to ventilate your kitchen. When the habaneros start cooking you will get chili pepper fumes which might make you cough a bit or make your eyes smart.

  4. Turn off the heat and transfer to a blender.

  5. Add the remaining ingredients to the blender, adding just enough water to get it to the thickness you like. 

  6. Blend until completely smooth.

  7. If you do not have a high powered blender you may find some pieces of pepper skin floating about. If these bother you then just strain the sauce through a sieve.

  8. Decant into bottles or jars and store in the fridge. I didn't bother sterilizing my jars/bottles as I know I use my hot sauce quite quickly. If you want it to keep for a long time then it would probably be wise to sterilize your jars first. It should then keep well for a few months.