Canning and love spicy things? – Habanero Gold Sauce is a must try!


If you enjoy spicy flavors and Canning and you like it HOT? – Habanero Gold Sauce is a must try. Habanero is the pepper that will add heat to your dishes. This small orange pepper has intense spiciness, but for those who love hot sensations, it’s just what’s needed. Here are some recipes to keep for those times when you need to add real fire to a dish. Remember that habanero is very hot.

Touching your eyes or mouth after handling it can cause severe burning. It’s important to wash your hands thoroughly after working with the pepper, and using gloves can help avoid discomfort.

To make the sauce less spicy, you can reduce the amount of habanero or increase the volume of other ingredients. You can also remove the stems and seeds of the pepper, which will significantly reduce its heat.

Classic Habanero Gold Sauce Recipe


  • 1 1/2 cups of finely chopped carrots
  • 1 large onion, chopped
  • 1 1/2 cups of white vinegar
  • 1/4 cup of lime juice
  • 3 cloves of garlic, minced
  • 2 teaspoons of salt
  • 10-12 habanero peppers, stemmed and chopped


  1. Prepare two half-pint jars, lids, and rings. Sterilize the jars by keeping them in hot water until you’re ready to can. Fill the jars with water and bring to a boil.
  2. Prepare the vegetables: chop the carrots, onion, and habanero. When handling habanero peppers, wear gloves to protect your skin from the spicy juice.
  3. In a large stainless steel pot, add all ingredients except the habanero peppers. Bring to a boil and simmer for 15 minutes, stirring regularly.
  4. Then add the habanero peppers and continue to simmer for another 5 minutes, stirring constantly.
  5. Puree the mixture until smooth using a food processor or an immersion blender. Be careful not to bring your face too close to the hot mixture.
  6. Ladle the hot mixture into the prepared jars, leaving about 1/2 inch of headspace at the top of each jar.
  7. Wipe the rims of the jars with a damp clean paper towel to remove any sauce residue, which helps ensure a tight seal.
  8. Carefully remove the lids from the hot water and place them on the cleaned rims of the jars. Then apply the rings to the lids and tighten them firmly to ensure a tight closure.
  9. Place a rack in the bottom of the canning pot and set the jars in the water bath, making sure the water covers the jars by 1-2 inches. Add more hot water if necessary to ensure the water level is sufficient.
  10. Cover the pot with a lid, turn on the heat, and wait for the water to come to a boil. Once the water begins to boil, set a timer for 30 minutes.
  11. After the time has elapsed, turn off the heat, remove the lid, and let the jars stand in the hot water for a few more minutes.
  12. Carefully remove the jars from the pot and place them on a towel in a place where they can safely cool overnight. Avoid moving the jars until they are completely cooled.
  13. Within an hour after removal, the jars will begin to make popping or pinging sounds, indicating that the sealing process is proceeding successfully. Leave the jars undisturbed until the next morning.
  14. The next day, check the lids for tightness. Any jars whose lids have not sealed should be reprocessed or refrigerated for immediate use.

Habanero sauce recipe: version without carrots


  • 3 very ripe tomatoes (about 1 pound)
  • 2 habanero peppers
  • 1/2 white onion
  • 1 clove of garlic
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of salt + more to taste
  • 3 tablespoons of vegetable oil


  1. Remove the stems from the tomatoes and habanero peppers. Cut the tomatoes and onion into quarters.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the tomatoes, onion, habanero, and garlic until golden, about 10 minutes.
  3. Transfer the sautéed vegetables to a blender or food processor. Add salt and apple cider vinegar, then blend until smooth.
  4. Heat the remaining 2 tablespoons of oil in the same skillet until hot. Carefully pour the prepared sauce into the hot oil. This process will help enhance the flavors.
  5. Reduce the heat to low and simmer the sauce for 20 minutes to deepen and integrate the flavors.

The resulting sauce is excellent as an accompaniment to meat, fish, or as a spicy addition to Mexican dishes.

Mango habanero hot sauce recipe


  • 4 habanero peppers (dried peppers can be used)
  • 3 cloves of garlic
  • 2 medium carrots, peeled and chopped
  • 1 tablespoon of vinegar (choose a vinegar to your taste)
  • 1 tablespoon of freshly squeezed lime or lemon juice
  • 1 mango, diced (frozen can be used)
  • Salt to taste
  • Sugar to taste
  • 150 ml of water (or more if you want a thinner sauce)


  1. Place the chopped peppers, garlic, and carrots into a large pot. Cover the ingredients with water and bring to a boil over high heat.
  2. Once boiling, reduce the heat to medium and cook the vegetables for 8-10 minutes until the carrots soften.
  3. Remove the pot from the heat and carefully transfer the contents to a blender.
  4. Add the vinegar, lime juice, diced mango, as well as salt and sugar to taste to the blender.
  5. Blend everything until smooth. If the sauce is too thick, thin it with additional water. Taste the sauce and, if necessary, add more vinegar or salt.
  6. Store the sauce in the refrigerator for up to two weeks or can it in sterilized jars for longer storage.

This article provides a detailed recipe for making Habanero hot sauce. The sauce is versatile and can be used to enhance the flavor of meat, fish or as a spicy addition to various dishes. The finished product can be stored in the refrigerator or canned for longer storage.

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