When it comes to condiments, I’m smitten with just about anything spicy. This bbq sauce tastes great with meats, veggies, and even pizza!
I’ve had a slight obsession with habanero’s lately, and it’s been incredibly fun trying new-to-me meals with them! I just so happened to have everything on hand to make this recipe, so here we are. Other sauces you might enjoy include my take on Habanero-Garlic African Pepper Sauce, this 10-Minute Roasted Red Pepper Cream Sauce, and this nod to my mom’s South American Chimichurri!
WATCH ME MAKE THIS ON THE GRAM!
PANTRY INGREDIENTS… HUGE ON FLAVOR:
This bbq sauce pretty much uses all the staples you already have on hand. While the habanero’s aren’t mandatory (but highly recommended by yours truly!), you can certainly substitute them with your favorite pepper, spices, or hot sauce.
Here’s everything you’ll need:
- Vegetable Oil
- Yellow Onion
- Garlic Cloves
- Habanero Peppers
- Tomato Sauce
- Apple Cider Vinegar
- Brown Sugar
- Salt + White Pepper
The end result is sweet and savory, a bit spicy, and tastes phenomenal. Pour the sauce into resealable jars and they’ll last in your fridge for up to 3 weeks. Just shake before pouring. 🙂
WAYS TO USE UP THIS SAUCE:
So I originally made this to go with my chickpea meatballs (recipe coming soon!). However, we used leftovers to spice up our eggs, mixed with ranch for a creative salad dressing, with steak, burgers, as a marinade for chicken… the possibilities are endless!
OTHER RECIPES YOU TRY WITH THIS SAUCE:
Savory and Spicy Nigerian Jollof Rice
Potato Chip Crusted Chicken Fingers
VIEW ALL RECIPES BY CLICKING HERE!
- 2 tbsp. Vegetable Oil
- ¼ cup Yellow Onion, sliced
- 5 Garlic Cloves, minced
- 4 Habanero Peppers
- 15 oz. Tomato Sauce
- 2 tbsp. Worcestershire
- ½ cup Apple Cider Vinegar
- ½ cup Brown Sugar
- Salt + White Pepper, to taste
- Add all ingredients to a large sauce pan. Bring to a simmer, cover, and allow to cook for 10 minutes.
- Carefully transfer everything to a blender, and blend on low for 2 - 3 minutes. Once to your desired consistency, pour into sealable containers and refrigerate until needed.
NOTES ON THIS RECIPE:
- I leave the habanero’s whole and include the seed. For a less spicy sauce, carefully remove the seeds before cooking.
- I prefer my sauce to be a little chunky, so that’s why I use a blender. However, if you want a completely smooth texture, I recommend using a food processor.
- I store my sauce in mason jars, but any sealable container will work.
PIN THIS FOR LATER:
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