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May 14, 2019

Habanero Cream Sauce



This simple and delicious recipe makes a meal a weeknight favorite, made with a few ingredients but great for a variety of meals. Habanero Sour Cream Sauce is a very Spicy cream sauce for those who like heat on everything they eat.




Habanero cream sauce can bring life to all sorts of dishes, from drizzling it on top of fajitas, nachos, tacos, enchiladas, pasta, ...almost anything you want. 

Want spicy...but not that hot! reduce the amount of habanero to one pepper and you still have a flavorful kick on your meals.






Easy to Make Habanero Cream Sauce

This recipe is a very simple recipe but will add so much flavor to whatever dish you drizzle this on.
  • Place oil in a small pan on medium heat.
  • Add garlic and minced habanero to the pan. ( I would recommend turning on stove exhaust fan on high, or ventilating kitchen, chile fumes can be strong)
  • Saute for 5 minutes. Let cool. Combine pepper mixture, sour cream, and place in blender. Add onion powder, a pinch of salt & pepper to cream. Blend well.
  • That's it, use immediately, or refrigerate.




Tips to Remember:

When handling habanero chile peppers...wear gloves. Their level of capsaicin, the compound behind chili peppers that acts as an irritant, is much higher than jalapeños.
If your hands are burning, use vinegar, rubbing alcohol, or milk to remove chile irritants.


Great Recipes to Serve with Habanero Cream Sauce








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Habenero Sour Cream Sauce


Habanero Sour Cream Sauce is a very Spicy cream sauce for those who like heat on everything they eat. .

Ingredients:
  • 3 habanero, seeded, stemmed, and finely minced (use 1 habanero for less spiciness)
  • 1 cup sour cream
  • 2 teaspoon garlic, minced
  • 1/2 tsp onion powder
  • 2 tsp olive oil
  • Pinch of Salt and Pepper
Instructions:
  1. Place oil in a small pan on medium heat, add minced habanero, and garlic. Saute for 5 minutes. Let cool. Combine pepper mixture, sour cream, and place in blender. Add onion powder, a pinch of salt & pepper to cream. Blend well.
  2. Use immediately or cover and refrigerate for up to 1 week.

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Know Your Chile Peppers





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