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Hot Caribbean Habanera Hot Sauce



  • 12 Habanera peppers; hand-picked
  • (up to)5 Dried; smoked jalapenos
  • 2 Papayas
  • 3 tb Chopped onion
  • 1/4 c Vinegar; or more
  • 2 tb Lime juice
  • 1 tb Salt
  • 1 tb Sugar
  • 1 pinch Cinnamon (can omit; if-desired)
  • 1 pinch Garlic
  • 1/4 c Mustard; or less


  1. Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.
  2. Chop all solids. Place into blender with liquid ingredients. "Liquefy" for a good, long time until all chucks are liquefied.
  3. Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often.
  4. During this time, taste (as much as you are able to), and add additional amounts of desired ingredients until you achieve the taste you desire.
  5. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.
  6. Remove from heat, cool 30-60 minutes.
  7. Strain mixture to extract liquid, leave behind seeds, pulp, etc. This will take a while, so do this when you are not in a hurry.
  8. Store extracted liquid in an air-tight container, or in a sealed bottle.
  9. Time will increase heat & taste.

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