Recipe courtesy of Mary Sue Milliken and Susan Feniger

Habanero Sauce

  • Level: Easy
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3 plum tomatoes

1 to 3 fresh habanero chilies

2 garlic cloves, unpeeled

1/4 cup water

Juice of one orange

Juice of one grapefruit

Salt and fresh ground pepper to taste


Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

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