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habanero

Habanero Recipe

Rachid Yousfi
If you're someone who loves bold, spicy flavors that bring life to any dish, this habanero recipe is a must-try. It’s a perfect balance of heat, flavor, and versatility, making it a thrilling addition to your kitchen rotation.
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Side Dish
Cuisine MEXICO
Servings 4 people
Calories 70 kcal

Equipment

  • Knife and cutting board
  • Blender
  • Mixing bowls
  • Griddle, grill, or stovetop pan
  • Jar or bottle

Ingredients
  

For the habanero salsa or hot sauce

  • 3 habanero peppers
  • 1 medium onion
  • 2 cloves garlic
  • 1 lime
  • ¼ cup vinegar
  • 1 tbsp brown sugar
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup fresh cilantro
  • 1 cup fresh tomatoes

For grilled habanero-lime shrimp

  • 1 lb shrimp
  • 2 tbsp olive oil
  • 2 Juice of limes
  • 2 cloves garlic
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Prepare the habaneros:
    For salsa, chop the habanero peppers (removing seeds if you want less heat). If making hot sauce, leave the peppers whole for more heat infusion.
  • Make the salsa or hot sauce:
    For salsa: In a blender or food processor, combine the habaneros, onion, garlic, tomatoes, lime juice, vinegar, and cilantro (if using). Blend until smooth. Season with salt, pepper, and brown sugar. Adjust the heat level to your preference by adding more habaneros if needed.
    For hot sauce: Blend the habaneros, garlic, vinegar, lime juice, olive oil, and brown sugar until smooth. You can add a little water if you prefer a thinner consistency. Season with salt and pepper.
  • Grill the shrimp (if making grilled shrimp):
    In a bowl, combine shrimp, olive oil, lime juice, chopped habanero, garlic, cumin, salt, and pepper. Toss the shrimp until evenly coated. Let them marinate for about 10–15 minutes.
  • Cook the shrimp:
    Preheat your grill or stovetop pan to medium-high heat. Grill the shrimp for 2-3 minutes per side, until they are pink and cooked through.
  • Serve and enjoy:
    Serve your habanero salsa with tacos, grilled meats, or roasted vegetables. If you made the hot sauce, drizzle it over your favorite dishes. The grilled habanero-lime shrimp is perfect on a bed of rice or with a side of grilled veggies.

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Notes

  • Adjust the heat: If you’re not used to super spicy food, start with fewer habaneros and gradually increase the amount until you find the heat level that works for you.
  • Wear gloves: When handling habaneros, always wear gloves to avoid touching your face, especially your eyes. The oils from the peppers can cause irritation.
  • Let the flavors meld: If making salsa or hot sauce, let it sit for 15–20 minutes (or even overnight) before using. This helps the flavors come together and the heat to mellow.
  • Taste as you go: Spice can vary depending on the pepper and how fresh it is, so taste your salsa or sauce as you make it. Add more sugar or vinegar if it’s too hot or acidic.
  • Pair with a cooling side: If the heat from the habanero is too much, balance it with a cooling side like guacamole, a mild salad, or a yogurt-based dip.

Nutrition

Nutrition Facts
Habanero Recipe
Serving Size
 
120 g
Amount per Serving
Calories
70
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1.5
g
Sodium
 
290
mg
13
%
Potassium
 
300
mg
9
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
1
g
2
%
Vitamin A
 
400
IU
8
%
Vitamin C
 
60
mg
73
%
Calcium
 
20
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Habanero
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