Habanero Sauce

Photo: Annabelle Breakey; Styling: Sara Slavin

This very fruity, wickedly hot sauce is a tabletop fixture like salt and pepper in Yucatecan homes, and goes with panuchos. The recipe is adapted from Sabores Yucatecos: A Culinary Tour of the Yucatán, by Gilberto Cetina, Katharine A. Díaz, and Gilberto Cetina Jr. (WPR Books: Comida, 2012).


This recipe goes with Panuchos (Black-Bean-Filled Tostadas)

Yield: Makes 1 1/4 cups
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 3.1
  • Calories from fat: 8%
  • Protein: 0.1g
  • Fat: 0g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Sodium: 115mg
  • Cholesterol: 0.0mg


  • 4 ounces habanero chiles (yellow or orange)
  • 1/3 cup chopped white onion
  • 1 garlic clove
  • 1 tablespoon distilled white vinegar
  • 1 1/2 teaspoons kosher salt


  1. 1. Bring 1 cup water to a boil in a small saucepan and add chiles, onion, and garlic. Cover, then reduce heat and simmer until chiles are very tender when pierced, about 15 minutes.
  2. 2. Whirl chile mixture in a food processor with vinegar and salt until fairly smooth.

Nutritional analysis is per Tbsp.

Make ahead: Up to 1 week, chilled.

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