Chocolate Habanero Hot Sauce Recipe (Edit recipe)

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Chocolate habanero hot sauce is an intensely spicy roasted pepper sauce made with chocolate habanero peppers, roasted garlic, fresh orange juice, grapefruit juice, lime or lemon juice, and salt. The name “chocolate” refers to the pepper’s deep brown color when ripe, not chocolate as an ingredient. Dry-roasting the peppers and garlic creates smoky, earthy flavors, while the citrus blend adds sweetness, tartness, and a bright finish. Chocolate habanero peppers typically range from 425,000 to 577,000 Scoville Heat Units (SHU), creating an extremely hot sauce that works best in small amounts. The recipe takes about 15 minutes and produces approximately 1 cup (240 ml). The texture can range from a chunky salsa-style consistency to a smoother hot sauce depending on blending time. Serve it with tacos, grilled meats, seafood, nachos, quesadillas, eggs, stews, and other savory dishes.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

6

Serves: 8

Ingredients

8 Habanero Peppers, Fresh, Chocolate habanero peppers
2 cloves Garlic, Roasted with peppers
0.5 cup Orange Juice
3 Tbsp Grapefruit Juice
5 Lime Juice
1 Salt, Added after blending

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Roast the peppers and garlic. Place chocolate habanero peppers and garlic cloves on a dry griddle, comal, or heavy skillet over medium-high heat. Roast while turning frequently until browned spots develop. Remove garlic once softened and continue roasting peppers as needed.
Step 2: Peel and cool the garlic. Transfer roasted peppers and garlic to a plate. Allow the garlic to cool, then remove the skin. Let the peppers cool enough to handle safely before removing stems.
Step 3: Mix the citrus juices. Combine fresh orange juice, grapefruit juice, and lime or lemon juice in a small bowl. Keep the citrus mixture ready for blending.
Step 4: Grind the peppers and garlic. Remove stems from cooled chocolate habanero peppers. Add roasted peppers and garlic into a food processor or molcajete. Blend until a rough, chunky paste forms before adding liquid.
Step 5: Add the juice and blend. Slowly add the citrus mixture while blending until the sauce reaches the preferred consistency. Add more citrus gradually for a thinner sauce or stop earlier for a thicker salsa-style texture.
Step 6: Season and serve. Transfer the sauce to a bowl and add salt to taste. Stir well, then serve immediately or store in an airtight container in the refrigerator.

Notes

Wear food-safe gloves when handling chocolate habanero peppers. Keep the kitchen ventilated while roasting superhot peppers. Remove more inner pepper tissue before blending for a milder sauce. Add citrus gradually to control the final sauce consistency. Use orange habaneros as a substitute for a milder and fruitier variation. Store the finished sauce refrigerated because this homemade recipe uses fresh citrus and does not use a validated shelf-stable preservation process.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	10
Fat:	0 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.