Smoky and Spicy Roasted Bell Pepper Habanero Hot Sauce: Level Up The Flavor
I’ve been on the hunt for a hot sauce that delivers smoky, sweet depth and fiery heat. And let me tell you, this roasted bell pepper and habanero hot sauce is a winner. It’s surprisingly easy to make at home and perfect for adding some kick to your meals.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
I wanted a hot sauce that had more than heat: while it must deliver a satisfying heat, it also must have a touch of smoky and sweet depth. Store-bought options often lacked nuance, leaning too heavily on one end of the spectrum. So, I decided to whip up my own!
Roasting the bell peppers brings out their sweetness, while the habaneros add a nice kick. The smoky bell peppers and fiery habaneros make a great pair, creating a sauce that’s flavorful and spicy without being overwhelming. It’s a simple, versatile sauce that works well with many dishes, from grilled meats to tacos.
Ingredients
Red Bell Peppers: Choose firm, bright red bell peppers for their sweet flavor. Roasting them intensifies their sweetness, making them perfect for balancing the heat of the habanero peppers.
Habanero Peppers: These small, fiery peppers are known for their intense heat and fruity undertones. Use them according to your spice tolerance, as they add a distinctive kick to the sauce.
Red Onion and Garlic: I like using red onion for its subtle sweetness and depth of flavor. Fresh garlic cloves are a must for me. They provide a robust, pungent flavor that enhances the overall depth of the sauce.
Apple Cider Vinegar: Vinegar’s acidity helps preserve the sauce and balance the flavors. I prefer apple cider vinegar for its fruity tang, but white vinegar works well, too.
See the recipe card for the complete list of ingredients and quantities.
How To Make Bell Pepper and Habanero Hot Sauce
Step 1: On a baking sheet, toss the red peppers, habaneros, red onion, and garlic cloves with olive oil. Spread the vegetables in a single layer. Roast the vegetables for 20-25 minutes or until softened, slightly charred, and fragrant. Remove from the oven and let cool slightly.
Step 2: Transfer the roasted vegetables to a blender or food processor. Add the apple cider vinegar, water, cumin, and salt. Blend until smooth, stopping to scrape down the sides as needed.
Let the sauce cool completely before transferring to sauce bottles or airtight containers. Store in the refrigerator for up to one month.
Expert Tips
- Roasting the peppers intensifies sweetness and adds a smoky depth to the hot sauce. Don’t skip this step!
- Wear gloves when handling habaneros, and avoid touching your face. Start with one pepper and taste as you go – you can always add more heat.
- Removing habanero seeds and membranes reduces the heat significantly. This is a good option for milder palates.
- Roasting garlic with the peppers mellows its pungency. For a bolder garlic kick, add it raw to the blending.
How To Use Roasted Bell Pepper and Habanero Sauce
Roasted Bell Pepper and Habanero Sauce is incredibly versatile and add a delicious kick to many dishes. I love using it as a spicy condiment for burgers, sandwiches, or grilled meats – it really enhances their flavors. My favorite pairing is with chicken wings.
Mixing it with yogurt or sour cream creates a tangy dip perfect with chips or fresh vegetables. I also enjoy drizzling the sauce over eggs, salads, or rice bowls to give them a spicy kick.
More Chutneys and Dips
- Spice up your kitchen with our DIY Pineapple Habanero Chutney! This homemade delight is quick to make and pairs perfectly with grilled meats or as a zesty sandwich spread.
- This Spinach Dill Raita is a refreshing, creamy side dish that pairs perfectly with your favorite meals. Packed with fresh spinach and fragrant dill, this tangy dip adds a burst of flavor to everything from curries to grilled dishes. Quick to make and full of vibrant taste!
- Add some serious heat to your next dish with this green chili sauce! It’s spicy, tangy, and made with fresh ingredients in only 10 minutes. This versatile sauce is great for dipping, drizzling, or stirring into your favorite recipes.
- With just 4 ingredients and 10 minutes, this scallion butter with garlic will be your new favorite way to elevate any meal. From toast to steak, it adds bold flavor to everything!
If you tried this Roasted Bell Pepper and Habanero Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 3 large red bell peppers seeds removed and cut into quarters
- 2 habanero slit (wear gloves)
- ½ red onion roughly chopped
- 2 cloves garlic peeled
- ½ cup apple cider vinegar or white vinegar
- ¼ cup water
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼-½ teaspoon salt adjust as per taste
Instructions
- Preheat the oven to 400℉.
- Prepare the vegetables: On a baking sheet, toss the red peppers, habaneros, red onion, and garlic cloves with olive oil. Spread the vegetables in a single layer. Roast the vegetables for 20-25 minutes or until softened, slightly charred, and fragrant. Remove from the oven and let cool slightly.
- Blend: Transfer the roasted vegetables to a blender or food processor. Add the apple cider vinegar, water, cumin, and salt. Blend until smooth, stopping to scrape down the sides as needed. You can leave it slightly chunky for some texture or puree it completely for a smoother consistency.
- Cool and store: Let the sauce cool completely before transferring it to an airtight container or sauce bottles. Store in the refrigerator for up to one month.
Notes
- Roasting the peppers intensifies sweetness and adds a smoky depth to the hot sauce. Don’t skip this step!
- Wear gloves when handling habaneros, and avoid touching your face. Start with one pepper and taste as you go – you can always add more heat.
- Removing habanero seeds and membranes significantly reduces the heat, making this a good option for milder palates.
- Roasting garlic with the peppers mellows its pungency. For a bolder garlic kick, add it raw to the blending.
Nutrition
