This post may contain affiliate links. Please read my disclosure policy.
My creamy habanero sauce recipe delivers the fiery heat of habanero peppers in a cool, creamy sauce. Pungently sweet onion, zesty garlic, and zingy lime add dimension and depth of flavor while mayonnaise and sour cream provide a rich creaminess.
If there are two items I could guarantee that are always in my refrigerator, it’s my Escabeche Rojo (Pickled Red Onions) and this amazing creamy Habanero Sauce.
My creamy habanero sauce is rich, satiny smooth and exploding with bold flavors. It is the perfect way to experience hot peppers without scorching your tongue. Think fiery heat but without the tears. Don’t get me wrong, though — this sauce is no slouch when it comes to heat! Plus it’s addicting, it’s one of those that has you coming back for more and more.
The silky texture of this habanero sauce comes from both sour cream and mayonnaise. Both of these all-star ingredients work to enhance and harmonize the robust and biting flavors of the peppers, onion, and garlic, giving the sauce a complex, yet balanced profile. Whip up a batch of this creamy habanero sauce for game nights, barbecues, or anytime you want to bring the heat.
Table of Contents
- Habanero Peppers – Infuse the sauce with a uniquely bright, floral, and fruity heat. If you prefer a milder sauce, feel free to use jalapenos or any spicy pepper of your choice.
- Garlic – Gives the sauce a sharp, zesty pungency.
- Onion – I prefer the sweetness of yellow onions for this recipe, but white or red onions will work if that’s what you have on hand.
- Chicken Bouillon – Provides a concentrated dose of savory, salty, and aromatic flavors.
- Sour Cream – Gives the sauce a thick, cool creaminess and bright tangy flavor while toning down the heat level a bit.
- Mayonnaise – Adds a rich smoothness and tangy flavor.
- Lime Juice – Brightens up the dish with a dash of acidity and sweetly sour citrus flavor.
Choosing the Right Peppers
As you do your shopping, go for ripe habanero peppers that are vibrant in color and have a slightly fruity smell. The ripeness of the peppers determines much of the flavor and heat level of your sauce. Another word of the wise: be careful when handling these peppers, as they are quite spicy and can cause skin irritation.
- Cook the Peppers. Combine the peppers, garlic, onion, and chicken bouillon cube in a saucepan. Add just enough water to cover and bring to a boil. Leave uncovered and cook for about 15 minutes, giving most of the water time to evaporate. Remove from heat and cool.
- Blend. Transfer the pepper mixture to a blender along with all the other ingredients. Or, add the ingredients to the saucepan and use an immersion blender. Either way, blend until you get a smooth and creamy consistency.
- Chill & Thicken. Place the habanero sauce in the refrigerator to chill for at least 3 hours as it thickens. Give the sauce a taste and add more salt and pepper if desired.
- Serve. Pair with tortilla chips or drizzle some onto any of your favorite dishes.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
The habanero peppers in this sauce recipe are, indeed, very hot. With a Scoville Heat Units rating of between 100,000 to 350,000, they certainly bring the heat.
For comparison, consider the common jalapeno with a rating of 4,000 to 8,500 SHU. That means habaneros can be anywhere from 12 to 100 times hotter than jalapenos.
Believe it or not though, there are actually hundreds of even hotter peppers out there in a class called “superhots!”
Don’t let this scare you off, though! This creamy habanero sauce balances the flavor and spicy heat of these peppers with the cool creaminess of sour cream. Zesty heat without the pain!
If your habanero sauce comes out thinner than you’d like after the 3 hours, no need to worry. There are a couple of steps we can take to avoid it and some simple solutions to fix it.
First of all, be sure that you are letting the habanero, onion, and garlic mixture cook long enough. Only add enough water to cover the ingredients and keep it simmering until the liquid has been reduced to almost nothing. Less water present means a thicker sauce from the start.
Secondly, keep in mind that this habanero sauce will thicken as it chills in the refrigerator. Give it time to thicken naturally before adding any thickeners.
However, if it still isn’t thick enough, now you can try blending in a bit more sour cream. For this size recipe, start with about ¼ to ½ cup of sour cream. Blend in just a bit, chill it, test it, and adjust as needed.
Creamy habanero makes an amazing dip, drizzle, and condiment. Here are just a few ideas of ways to fit it in and spice up your life.
– Serve with tortilla chips and other dips like Classic Fire Roasted Salsa, Refried Bean Dip, and Authentic Guacamole.
– Drizzle some on your favorite taco recipes like Mahi Mahi Tacos, Carne Asada Tacos, or these Ground Chicken Tacos.
– Add a little to your next batch of Grilled Steak, Grilled Chicken, or Shrimp Fajitas.
– Jazz up your next Pulled Pork Sandwich or Grilled Turkey Burger.
– Use as a dipping sauce for fried foods like french fries, onion rings, or even Fried Chicken.
Creamy Habanero Sauce
- Add the habaneros, garlic, onion and chicken bullion cube to a saucepan and just cover with water. Bring to a boil and cook 15 minutes, uncovered, until most of the liquid is evaporated. Let cool.
- In a blender or use an immersion blender, add cooked habanero mixture and remaining ingredients. Blitz until creamy and smooth.
- Chill for 30 minutes and creamy habanero sauce firms and thickens slightly. Season to taste with salt and pepper to taste. If not as thick as you'd prefer, add more sour cream, 1/4 cup at a time.
- Serve with tortilla chips or use as a sauce for tacos and more.
- This makes about 1 1/2 cups, nutritional information based on 2 tablespoon serving. I have 4 habaneros in my photos as I like it HOT, beware if you choose!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.