Bud's Hot Habanero Sauce

This one is "real" zesty, and not for the weak at heart:

I start off with about 20 quarts of Habaneros I personally use Red Savinas, Caribbean Reds, and Golden Habaneros.

Pull out the old vegetable juicer, and wait for a nice day. If you want to keep your marriage together do not do this inside!

Go outside on a slighty breezy day...use caution (gloves, goggles, etc. whatever you feel necessary) as this stuff can cause some redness, pain, and intense warmth in many places. Wash and de-stem. I do not remove the seeds...juice the Habaneros.

Normally I get about 5-7 cups of juice. (If you have a food dehydrator...remove pulp/seeds...dry it...grind it up for your own Habanero powder.)


1. Pour Habanero juice in a medium sauce pan (10 qt)

2. Add the following:

  • 1 1/2 cups red wine vinegar
  • 1 cup lime juice
  • 1 12 oz can tomatoe paste
  • 2 TB garlic powder
  • 2 TB onion powder
  • 2 TB ground citrano
  • 1-2 TB kosher salt (to taste)

3. Slow simmer (medium heat) until you reduce contents by about 1/2.

I use 4 & 8 oz jelly jars to can...follow hot water bath directions for acidic foods. For personal consumption it will keep in the fridge for a long time...mine never lasts long enough to spoil. Great on pizza, base sauce for wings, on popcorn, chips, adds a little zest to chile. Be creative...enjoy!

Bud Anderson


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