Cargando…
Envío gratis en pedidos mayores a $500 MXN
Agregado al carrito
Make the best habanero hot sauce from scratch using authentic Quintana Roo habanero peppers. A traditional Mexican recipe with roasted peppers, sour orange, and toasted garlic.
Authentic Mexican habanero hot sauce is nothing like the bottled versions you find at the store. This recipe follows the traditional Yucatecan technique — dry-roasting every ingredient on a comal before blending, then frying the sauce in oil to deepen the flavor. The result is a sauce with heat, fruit, and smoke all at once.
The habanero pepper (Capsicum chinense) grown in the Yucatán Peninsula — which includes the states of Quintana Roo, Yucatán, and Campeche — holds a Protected Designation of Origin since 2010. The calcareous limestone soil of the region, known locally as "kancab," gives the pepper a unique pH environment that boosts capsaicin content and produces the characteristic fruity aroma that sets Yucatecan habaneros apart from any other variety in the world.
If you have access to fresh Quintana Roo habaneros, use them. If not, look for orange or red habaneros at a Latin grocery store — they're the closest substitute.
Heat a cast-iron skillet or comal over medium-high heat — no oil. Place the habaneros, tomatoes, onion, and garlic directly on the dry surface. Roast, turning every 2 minutes, until you get dark char marks on all sides.
Timing:
Safety note: Roasting habaneros releases capsaicin into the air. Open a window and step back when flipping. Avoid touching your face.
Transfer all roasted ingredients to a blender along with the citrus juice. Keep the seeds and membranes — that's where the heat and most of the flavor live. Blend on high for 30 seconds until completely smooth.
For a milder sauce: remove the seeds from half the peppers before blending.
This is the technique that separates real Mexican salsa from everything else. Heat the oil in a small saucepan over medium-high heat until shimmering. Pour in the blended sauce all at once — it will spatter intensely, which is exactly right. Stir constantly for 5 minutes. This "frying" step cooks off the raw blender taste and concentrates every flavor in the sauce.
Add salt, taste, and adjust. Let the sauce cool completely before transferring to a glass jar.
Keeps for up to 3 weeks refrigerated in a sealed glass jar. For longer shelf life, add 2 tablespoons of white vinegar before blending.
If you're outside Mexico and can't find fresh Quintana Roo habaneros locally, Capsico ships directly from our farms in Quintana Roo to your door. Our peppers are harvested at peak ripeness and sent within 24 hours of packing — no cold storage, no distribution chains.