There’s a local Mexican restaurant that’s famous for it’s creamy habanero sauce. And they’re not giving out the recipe. So I decided to try and replicate it at home. I noticed that the sauce didn’t actually have any habanero peppers in it, just the habanero flavor. I thought it might work to cook the entire habanero in the sauce, and it did! Cutting the pepper open allows that spicy flavor to work it’s way more easily into the creamy sauce.
I only use half the pepper to keep the sauce on the milder side, but if you want a spicier version, throw in both halves! Just don’t forget to remove the habanero when your finished, and be very careful to wash your hands thoroughly after handling the pepper. You may want to taste the sauce as it’s cooking, and remove the habanero as soon as things are spicy enough for you.
This is kind of like alfredo sauce with a kick, and it’s sooooo good. You can use it in all kinds of Mexican dishes, like enchiladas and burritos. My favorite thing to do is to stir in a big handful of cheese and some pico de gallo for an out of this world queso!
Creamy Habanero Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 clove garlic, minced
- 1 habanero pepper
- 2 cups heavy cream
- 2 teaspoons sugar
- 1 cup chicken broth
- Salt, to taste
- Melt butter in a large skillet or saucepan over medium heat.
- Slice habanero in half lengthwise and remove the seeds. Add half of the habanero and the minced garlic to the pan.
- Saute for 1-2 minutes to release the flavors of the habanero.
- Stir in the flour and continue cooking for an additional 1-2 minutes. Whisk in the heavy cream and sugar.
- Bring the mixture to a boil, stirring constantly, until the cream is thick and bubbly.
- Reduce heat and stir in the chicken broth. Season with salt, to taste. Remove habanero from sauce before serving.