PANTRYFLEX

blend · hot sauce

★ STARRED KITCHENPrep 10 min

Copperpoint Roasted Habanero

Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.

Rick Bayless's Copperpoint Roasted Habanero, from the published recipe.

Ratio

Ratio by volume: Water 60 ml, Lime Juice 30 ml
Water 60 mlLime Juice 30 ml

Ingredients

  • Habanero — 8 medium (~3 oz) stemmed
  • Garlic — 2 to 3 large cloves (mid 2.5)
  • Water — 1/4 cup (60 ml)
  • Lime Juice — 2 Tbsp (30 ml)
  • Salt — 1/2 tsp (3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Copperpoint Roasted Habanero wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 3 national awards

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Provenance

Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.

Originally published as Roasted Habanero Salsa.

Adapted from a recipe published by Rick Bayless in Rick Bayless.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rick Bayless (published as “Roasted Habanero Salsa”). Full citation lives in Provenance.

Companion jar