Habanero Oil

Name: Habanero Oil
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: Latin
Ingredients: 30 g roasted/blackened Habanero; 100 g Grapeseed Oil

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

Sarah Thompson's Habanero Oil, from the published recipe.

Ratio

Grapeseed Oil 109 ml

Ingredients

Habanero — 30 g roasted/blackened
Grapeseed Oil — 100 g

Method

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

Companion jar

Habanero Oil 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:

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Build the companion jar

First run is small.

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Provenance

Sarah Thompson — published sauce recipes in the PantryFlex catalog. James Beard Best Chef: Southwest 2026; Michelin (Casa Playa / Olvera group).

Adapted from a Sarah Thompson recipe (Sarah Thompson / StarChefs Casa Playa).

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 Sarah Thompson / StarChefs Casa Playa (published as “Habanero Oil”). Full citation lives in Provenance.

Companion jar