Oh so sweet…and no doubt spicy…
“Oh so sweet” honey and the “big time heat” habanero pepper may not first come to mind as a pairing for a marinade or dipping sauce, but the two actually work quite well together! This honey habanero sauce recipe adds a little twist of tang through the addition of pineapple and cider vinegar. Plus a pinch of ginger provides a subtle exotic flavor to the recipe. There’s a lot to love in this relatively simple recipe.
It’s an excellent as a BBQ shrimp or chicken glaze or as a sweet dipping sauce with a big-time kick. Be cautious with habanero peppers. Their explosive heat also creates pretty explosive chili burn. Use gloves when handling them and know how to handle the burn if it hits. And do forewarn potential eaters. Honey habanero sauce is a new level of heat for most eaters, even for those used to moderately spicy food.
Looking for more bold habanero sauces? For something more fruity sweet, check out our peach habanero sauce. Earthy sweet? Pairing habaneros and carrot makes for one wicked dipper. Or if you’re ready for some sweet high-heat barbecue, take a look at this extra-spicy cherry BBQ sauce. It’s a big enough flavor to handle hearty meats.
- In a pan over low heat, heat the pineapple, garlic, ginger powder, and lemon juice, stirring frequently for 1 to 2 minutes (or until the pineapple becomes soft).
- Add the honey, habanero pepper, and vinegar and continue to heat for 2 to 3 minutes.
- Remove from heat and place the mix into a blender. Pulse blend to desired thickness.
- For best taste, let sauce sit for a minimum of 30 minutes for flavors to set.