Yucatan Habanero Hot Sauce Alpha

Yucatan Habanero Hot Sauce

Print Recipe
Serves: 20 tsp Cooking Time: 15 min


  • 20 organic orange habaneros
  • 2 organic cloves of garlic, skin on
  • 1 tbsp organic apple cider vinegar
  • 1 tbsp organic white distilled vinegar
  • 1 tbsp organic fresh orange juice
  • 1 tbsp organic fresh lemon juice
  • Salt



Place habaneros on a baking sheet and broil in oven on HI for 3 minutes


Turn the habaneros to blacken the other side and broil another 3 minutes then shut broiler


Thread both garlic cloves (skin on) on a skewer or BBQ fork, turn on gas flame and hold over open flame until nicely charred on all sides


Let cool before handling cloves and add them plus the vinegars and juices to a food processor


De-seed the habaneros and add flesh to food processor


Blend on high until incorporated, add salt and store for use


WARNING: I can de-seed over the freshly roasted habaneros and not be affected. If you have sensitive skin, do not place your eyes directly over the habaneros and wear gloves to de-seed after they have cooled so they are easier to handle. If your risking it and going bare, do not forget to wash your hands a few times, do not curse me when you accidentally rub your eye.

I have been on a quest, a mission, a journey and [insert another synonym for arduous search here] to replicate a Yucatan Habanero Hot sauce I recently had in Tulum. When I asked the hotel I was staying at for some hot sauce to accompany my poached egg and avocado toast, I was given something ” muy pictante” and it changed me. I did not even care that I started having a perilous sweating episode half way through brunch, which clearly had nothing to do with me resorting to licking the side bowl of sauce clean. I love it so much that the hotel gave me a little jar full of it as a parting gift.

Research about the Yuctan cuisine ensued as soon as I made it back to NYC, as my little gift was getting a bit too low on it reserves my 3rd day back. I was a bit surprised that all my reading indicated that there is charred garlic added to the burnt habaneros. Garlic is definitely not recommended for those of us on a modified Fodmap food plan. Completely shocked that the hot sauce from Mexico not only did not cause me to bloat, it seemed to be a buffer for it, of course I went and bought amazing organic garlic and started charring everything up at 5:30 am this morning. Trust me my neighbors thanked me when they woke up to the smell of burnt orange segments and wisps of fire up their noses. They’re not going to get sick this winter as I continue the quest for the replica of this sauce.

I tried it raw and was not spicy enough for my tastes so I used a spoonful in a lobster broth I made and added chopped zucchini and scallops, it was divine and so I had to share the recipe with you- the photo almost died in the iPhone trash but thankfully I came to the rescue. The garlic was a bit too much for me to handle and resulted in a quite necessary change from jeans to drawstring pants, so my quest continues. Stay tuned for Hot Sauce Beta.

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