Honey Habanero BBQ Sauce
Honey Habanero BBQ Sauce combines sweet honey with the fiery heat of habanero peppers, creating a bold and flavorful sauce. Its perfect balance of sweetness and spice makes it ideal for grilled meats, chicken, and vegetables, offering a unique and delicious twist on traditional BBQ sauces!
Equipment
- Small saucepan
- Knife and chopping board (for chopping habanero)
- Spoon or whisk for mixing
- Measuring spoons
- A bowl (optional, for mixing before cooking)
Ingredients
- 1/2 cup of honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1-2 habanero peppers finely chopped (adjust to desired heat level)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ginger powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- Salt to taste
Instructions
Prepare the ingredients:
- Finely chop the habanero peppers (be cautious when handling them, wearing gloves may be helpful). Measure out the other ingredients.
Combine the sauce ingredients:
- In a small saucepan, add honey, apple cider vinegar, ketchup, soy sauce, smoked paprika, minced garlic, ground cumin, ginger powder, onion powder, and lemon juice.
Heat the sauce:
- Place the saucepan over medium heat and stir the mixture to combine all the ingredients. Once it starts to warm up, add the finely chopped habanero peppers.
Simmer and adjust seasoning:
- Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally to prevent burning. Taste the sauce and add salt to taste. If you want more heat, you can add more habanero or adjust with a pinch of cayenne pepper.
Cool and store:
- Remove from heat and allow the BBQ sauce to cool before using it as a dip or topping for grilled meats, veggies, or as a glaze.
Serve and enjoy:
- Use the honey habanero BBQ sauce right away, or store it in an airtight container in the fridge for up to 2 weeks.
Notes
Be careful when handling the habanero peppers. These peppers are quite hot, and the oils can irritate your skin and eyes.
I recommend wearing gloves when chopping them and be sure to wash your hands thoroughly afterward.
If you’re sensitive to heat, you can reduce the number of habaneros or even replace them with milder peppers like jalapeños for a less fiery version of this sauce.