This sauce takes a decidedly Mexican approach to the orange habanero, focusing more on the pepper’s fruity flavor than its intense heat. Don’t get us wrong: This is still darned hot stuff, but it’s also savory and sweet and lets you appreciate the citrus and apricot notes typically found in the flavor of the habanero. Add it to eggs, fried chicken, enchiladas — anywhere you want to feel some South of the Border spice. For an eye-opening twist, add a few drops to your next Bloody Mary.
Winner of the Golden Chile (1st Place) in the 2014 Fiery Foods Challenge for Habanero Sauce
