Here’s an excellent basic jalapeño hot sauce recipe that is a good beginning sauce for some culinary experimentation. I dried the habaneros whole, stem and all and then to prep them for this (or any recipe) all I do is remove the stem - I love the heat so I leave in the seeds but you could remove some or all of them if you like. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. Compare this to the very popular Jalapeño pepper which has a … It’s not overly hot (jalapeños are a mild-medium chili by nature), so it’s a good one to make to spice up a summer family party or a Cinco de Mayo celebration.Keep some handy in the fridge to add a splash of heat to any meal! Habaneros, as used in my Fiery Habanero Hot Sauce, have a Scoville rating of between 100,000 - 350,000. They are up there with the wonderful Scotch Bonnets which are another of my favourites. Place the habanero peppers and garlic on the baking sheet. Line a baking sheet with parchment paper. The number of servings will depend on how you use the sauce - you will end up with around 1 … Preheat the oven to 425˚F (220˚C).