Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Red savinas are type of habanero pepper, selectively bred to be even hotter, reaching 580,000 Scoville Heat Units on the Scoville Scale. I grew them in my garden this year. They’re fiery for sure, but wonderfully fruity, and they make a great hot sauce. You can learn more about the red savina habanero here. It’s rounded out with flavor builders like onion and lots of garlic, along with a spice mix that brings it all together. It also includes a mix of acids with both apple cider vinegar and lemon juice, which you can easily adjust to your personal preference. Consider this a base recipe, something you can easily adjust. Be sure to watch the recipe video in the recipe card, where I more fully discuss ways you can make this your own. Let’s talk about how to make red savina habanero hot sauce, shall we?
Red Savina Chili Peppers. I used peppers from my garden, but you can use any habanero types for this, either garden grown or store bought. The best substitutions are any red habaneros. You can realistically make this recipe with any chili pepper types, or a combination. Red Bell Pepper. I am roasting mine, but you can skip the roasting if desired. I prefer the added roasted flavor. Sweet Potato. Adds body and sweetness to the final hot sauce. Onion. Garlic. I love a lot of garlic with this particular recipe. Habanero Powder. Powders add fullness to the final hot sauce, and help the flavors meld better. Berbere Spice Blend. Berbere Spice is an Ethiopian spice blend that I love. You can customize this hot sauce with other spice blends. Salt. Apple Cider Vinegar. You can use other vinegars, though I prefer the tanginess of ACV for this recipe. Lemon Juice. Water. For thinning, if desired.
If you have issues with burning skin, see my post on How to Stop the Chili Pepper Burn. See my post on How to Roast Chili Peppers, or this post on Roasted Red Peppers. Simmer the Ingredients. Add everything but the lemon juice to the pot, then cover and simmer 15-20 minutes to soften everything up. Bottle it up! Boom! Done! Your red savina habanero hot sauce is ready to go. How are you going to enjoy yours? I’d love to hear how you changed it up to make your own. It is best to use a good pH meter to measure acidity. I recommend Thermoworks. Get yourself a ph meter from Thermoworks today (affiliate link, my friends). I am a happy affiliate. See my post - Should Hot Sauce be Refrigerated? You can also freeze it up to 6 months.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Where’d You Get That Hot Sauce Bottle?
