Habanero Sauce Southwest Paleo Compliant
Ignite your taste buds with this fiery yet flavorful Habanero Sauce that’s both Southwest-inspired and Paleo compliant! Featuring the bold kick of fresh habanero peppers, balanced by zesty lime juice, earthy cumin, and fragrant cilantro, this recipe delivers a vibrant fusion of heat and tang. Sautéed aromatics like garlic and onion add depth to the sauce, while apple cider vinegar lends a subtle tangy undertone. Smoothly blended with olive oil for an irresistibly creamy finish, this versatile condiment is perfect for drizzling over grilled meats, roasted vegetables, or paleo-friendly snacks. Ready in just 20 minutes, this spicy sauce is a must-try for fans of bold southwestern flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 whole habanero peppers
- 3 whole garlic cloves
- 0.5 medium onion
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.5 teaspoon coriander (ground)
- 0.25 cup fresh cilantro
- 0.25 cup water
Instructions
Begin by preparing your vegetables. Slice the habanero peppers, removing stems (you may remove seeds for less heat, but it will reduce the spiciness of the sauce). Chop the garlic cloves and the half onion into smaller pieces for ease of blending later.
Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the chopped onions and garlic, and sauté them for about 3-4 minutes, or until they begin to soften and become aromatic.
Add the sliced habanero peppers to the saucepan and sauté for an additional 3 minutes, being cautious of the spicy fumes. Stir frequently to avoid burning.
Lower the heat to medium-low, then add the ground cumin, coriander, and sea salt. Stir well to coat the vegetables evenly in the spices.
Pour in the apple cider vinegar, lime juice, and water. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together.
Transfer the mixture to a blender or food processor. Add the fresh cilantro and the remaining 1 tablespoon of olive oil. Blend on high speed until the sauce is smooth and creamy. You may add additional water, 1 teaspoon at a time, if the sauce is too thick.
Taste test the sauce and adjust seasoning if necessary—add a pinch more salt or lime juice according to preference.
Carefully pour the sauce into a glass jar or airtight container. Let it cool to room temperature before sealing. Store in the refrigerator for up to 1 week.
Serve the habanero sauce as a hot topping for grilled meats, roasted vegetables, or as a dipping sauce for paleo-friendly snacks. Enjoy the vibrant southwest heat!
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
