Updated May 23, 2025, Published Jun 23, 2022
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Is there any better combo than sweet, savory AND spicy? Probably not tbqh 🤤
This Maple Habanero Sauce is a party in your mouth—I put this on EVERYTHING. Think bacon, think chicken wings, think meatballs, chicken and waffles, sausages, breakfast sandwiches—a frickin’ SHOE probably. It’s just SO. GOOD!
And the best part? It’s so easy to make! And it saves well in the fridge! The apple cider vinegar (or white vinegar if that’s what you use) in this sauce helps preserve it for up to one month in the fridge. So feel free to double this recipe so that you can have this deliciousness available at all times.
Let’s talk heat—
While I love my heat, some may like a more mild sauce. The great thing about any recipe you make is that you’re ultimately in control of the amount of heat that comes through. The reason being is because nearly all the heat in a pepper comes from it’s seeds—so the greater the amount of seeds in this sauce, the greater the amount of heat.
My favorite heat level is about medium and that translates to about 4 habaneros, with the seeds removed from at least 2 of these peppers. This heat level is definitely tolerable (to me) and still allows for all the flavor of the habaneros to come through. If you’re a bit more daring, use the seeds of 3-4 habaneros. If you’d prefer a much more mild sauce, you’ll maybe want to use less habaneros and limit the seeds as well.
How to Make This Sweet and Spicy Maple Habanero Sauce:
- Add habaneros, garlic cloves and apple cider (or white) vinegar to a blender and blend on high until completely smooth (about 30 seconds).
- Then we’re going to add this mixture into a medium-sized saucepan over medium-high heat and let it come to a simmer.
- We’ll then lower it to medium heat and add the fresh thyme (or rosemary) sprigs, maple syrup, salt and pepper. Stir until thoroughly combined.
- Once this comes back up to a boil, lower the heat to medium-low and allow this to slowly simmer for about 10 minutes.
- The last step is to strain the sauce into a storage container and enjoy!
Sweet and Spicy Maple Habanero Sauce—Tips & Tricks
- Wait about 20-30 minutes for the sauce to cool before storing, then bottle and refrigerate
- For maximum flavor, wait about 24 hours before serving. This sauce will only be more flavorful the longer it sits!
- Refrigerate after each use—this sauce will store well in the fridge for up to one month
Other recipes that’ll really turn up the heat—
Low-Carb Jalapeño Turkey Burgers
Escabeche (Spicy Pickled Jalapeños and Carrots)
Huevos Ahogados en Salsa Verde (Eggs Poached in Salsa Verde)
Chili Fruit Seasoning (Homemade Tajín)
Dry-Rubbed Sweet and Spicy BBQ Wings
Hot Honey Prosciutto Pizza Bites
If you make this Sweet and Spicy Maple Habanero Sauce, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
How to Make a Sweet and Spicy Maple Habanero Sauce
Ingredients
- 2-4 habaneros, seeds removed from about half of the habaneros (the seeds are what add heat, adjust heat as desired)
- 3 garlic cloves, whole
- 3/4 c of apple cider vinegar (or white vinegar)
- 1 c maple syrup
- 2 sprigs of fresh thyme (or rosemary)
- 1 tsp salt
- 1 tsp freshly cracked black pepper
Instructions
- Add habaneros, garlic cloves and apple cider (or white) vinegar to a blender and blend on high until completely smooth (about 30 seconds).
- Then we’re going to add this mixture into a medium-sized saucepan over medium-high heat and let it come to a simmer.
- We’ll then lower it to medium heat and add the fresh thyme (or rosemary) sprigs, maple syrup, salt and pepper. Stir until thoroughly combined.
- Once this comes back up to a boil, lower the heat to medium-low and allow this to slowly simmer for about 10 minutes.
- The last step is to strain the sauce into a storage container and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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