Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

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


Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.

Chop all solids. Place into blender with liquid ingredients. "Liquefy" for a good, long time until all chucks are liquefied.

Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. 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.

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. Remove from heat, cool 30-60 minutes.

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.

Store extracted liquid in an air-tight container, or in a sealed bottle. Time will increase heat & taste.

Hot Sauce Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com