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Habanero Sauce

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A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.

Ingredients:

  • 1 (5 ounce) can salmon, drained and flaked
  • ½ cup dried breadcrumbs
  • 2 tablespoons minced onion
  • 1 tablespoon Dijon mustard
  • 1 egg, lightly beaten
  • 1 teaspoon lemon juice
  • sea salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • ¼ cup light sour cream
  • 1 teaspoon dill weed
  • ¼ teaspoon garlic powder
  • sea salt to taste

Directions:

Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.

Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.

Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.


Prep time: 15 mins / Cooking time: – / Total time: 15 mins

Serving: 25 / Yield: 3 cups

Calories: 43.2

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