CREAMY HABANERO SAUCE – A simple, creamy sauce made with heavy cream, habaneros, and a touch of garlic. It’s delicious drizzled over tacos and burritos.
If you’re looking for a way to elevate taco night, look no further. Creamy Habanero Sauce is just what you’ve been looking for.
Not only is it quick and easy to make, but it can be made ahead of time and adds a whole new level of deliciousness. I especially love to pair it with sweet pork.
If you haven’t made sweet pork at home it’s much more simple to make than you might think. Here’s my recipe for Sweet Pork – Cafe Rio Copycat.
Habanero peppers are super cute, and look a little bit like mini bell peppers. But don’t be fooled, they are not mild like mini bell peppers.
However tempted you might be to eat one raw, I do not recommend it. It will not be a pleasant experience.
I recommend handling habanero peppers with care. I use food grade gloves to avoid any direct contact with the peppers.
Store Creamy Habanero Sauce in an airtight container in the fridge for up to 2-3 days.
Are you looking for more great taco toppers? Try my Easy Creamy Guacamole or Black Bean Mango Salsa.
Here’s what you need to make Creamy Habanero Sauce…
- Butter
- Habanero peppers
- Garlic
- Flour
- Heavy cream
- Sugar
- Chicken broth
- Salt and pepper
Creamy Habanero Sauce
CREAMY HABANERO SAUCE - A simple, creamy sauce made with heavy cream, habaneros, and a touch of garlic. It's delicious drizzled over tacos and burritos.
Ingredients
- 1 1/2 tablespoons butter
- 1/2 - 1 habanero peppers (stem removed, quartered, and seeds removed)
- 1/2 teaspoon minced garlic
- 1 1/2 tablespoons flour
- 1 cup heavy cream
- 3/4 teaspoon sugar
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
- In a medium-sized saucepan set to medium heat, melt the butter.
- Add the habanero quarters, sauté for 2-3 minutes.
- Add the garlic, sauté for about 30 seconds.
- Add the flour, stir to combine.
- Add the heavy cream at little at a time and the sugar, stirring constantly.
- Continue stirring and bring to a boil, until the sauce begins to thicken.
- Turn the heat to low and add in the chicken broth a little at a time, stirring contantly until the sauce begins to thicken again. The sauce will continue to thicken as it cools.
- Remove the saucepan from the heat.
- Using a strainer, strain out the habanero quarters from the sauce.
- Add salt and pepper to taste.
- Allow the sauce to cool before serving.
Notes
The amount of peppers you add depends on how much of a kick you want the sauce to have. 1/2 pepper should be close to a mild heat, 1 pepper closer to medium heat.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 121mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
Don’t miss out on new recipes:
What to serve with Creamy Habanero Sauce
Sweet Pork - Cafe Rio Copycat
This flavorful shredded pork is sweet, tangy, and can be used for tacos, burritos, quesadillas, and so much more!
Creamy Chicken Taquitos
Baked taquitos stuffed with chicken, cheese and a creamy chili-lime filling. They're sure to be a family favorite.
Cheesy Chicken Enchiladas
These quick and easy chicken enchiladas are smothered in a creamy green chiles sauce.
Recipe source: this recipe was shared with my husband by a coworker
[…] you looking for more homemade sauces and dressings? Try my Creamy Habanero Sauce or Easy Honey Dijon […]