Creamy Habanero Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Chill Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
12
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Calories
43 kcal
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Course
Condiments
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Cuisine
Mexican
Creamy Habanero Sauce
Description
Creamy Habanero Sauce combines cooked habanero peppers, garlic, and onion which are boiled together with a chicken bouillon cube to develop depth and then blended with sour cream, mayonnaise, and lime juice. This method softens the peppers’ intense heat and produces a smooth, creamy texture that coats easily. The chicken bouillon adds subtle savoriness. Chilling the sauce thickens it, making it ideal for dips or sauces. Adjusting thickness is possible by adding more sour cream. The lime juice lends freshness, balancing the rich cream base and spicy peppers.
The sauce works well paired with crunchy tortilla chips or spread on tacos to enhance flavor with creamy spice. It’s a practical option to add heat and richness to various dishes. The combination of garlic and the hint of chicken stock acidity offsets the heat, making it enjoyable without overwhelming.
If more heat is desired, increasing the number of habaneros will intensify the sauce, though this recipe uses three to maintain moderate spiciness. Chilling is necessary for the sauce to settle and thicken properly, improving the texture for serving.
Ingredients
- 3 habanero peppers stems removed
- 10 cloves garlic
- 1 white onion 1 cup, medium
- 1 chicken bouillon cube
- 14 oz sour cream (squeeze version)
- 2 tbsp mayonnaise
- 1/2 lime juice
Instructions
- Add the habaneros, garlic, onion and chicken bullion cube to a saucepan and just cover with water. Bring to a boil and cook 15 minutes, uncovered, until most of the liquid is evaporated. Let cool.
- In a blender or use an immersion blender, add cooked habanero mixture and remaining ingredients. Blitz until creamy and smooth.
- Chill for 30 minutes and creamy habanero sauce firms and thickens slightly. Season to taste with salt and pepper to taste. If not as thick as you'd prefer, add more sour cream, 1/4 cup at a time.
- Serve with tortilla chips or use as a sauce for tacos and more.
Notes
- This recipe yields about 1 1/2 cups of sauce and serves well as a spicy dip or taco sauce.
- Adjust the number of habaneros according to your heat tolerance; more peppers will increase spiciness.
- Chill the sauce for at least 30 minutes to allow it to thicken and for flavors to meld.
- Season with salt and pepper after chilling to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 59mg | 2% |
| Potassium | 43mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 17mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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