Spicy Habanero Marinade

| Last Updated: August 17, 2019 | , ,

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Max out your marinade!

Ready to take those grilled steaks or chicken breasts to spice levels they’ve never gone before? Turn your summer barbecue into something your tongue will remember for a VERY long time.

Seriously, this spicy marinade recipe sits in the extreme barbecuing category. Habanero peppers are no joke hot, so get a list of brave souls who prefer “heat from the sun” levels of spice before marinading your entire meat stock in this mix. You could lessen the heat by substituting in a less spicy hot pepper variety, but who wants that?

Spicy Habanero Marinade

5 from 5 votes
Prep Time 20 mins
Total Time 20 mins


  • 12 cloves garlic
  • 2 - 3 habanero peppers more = hotter
  • 2 tablespoons sherry vinegar
  • 2 tablespoons cumin
  • 1 tablespoon turmeric
  • 1 teaspoon salt
  • 1 1/2 cups extra virgin olive oil
  • 1/3 cup lime juice
  • 1/3 cup orange juice


  • Using a mortar and pestle, mash the habanero peppers, garlic, turmeric, and cumin. Look for the mix to become coarsely smooth.
  • In a pan, heat up the olive oil to a medium temperature. Remove it from heat before the oil starts smoking.
  • Pour the hot oil over the pepper mash and stir it together. You will hear a sizzle as some of the mash cooks from the oil hitting it. After stirring, let the mix sit for 5 - 10 minutes.
  • Pour mix into a medium bowl and add in the lime juice, the orange juice, and the sherry vinegar. Whisk all ingredients until fully mixed.
  • Add salt and pepper to taste and let it completely cool before marinating any meat with it.


Can't take the habanero heat? You can swap out a less pungent pepper if you'd like. Note that you will lose some of the sweetness that the habanero brings to the marinade.
Tried this recipe?Mention @PepperScale or tag #PepperScale!

See more of our spicy sauces…

Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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