Honeyed Habanero and Toasted Garlic Tartar Sauce

Honeyed Habanero and Toasted Garlic Tartar Sauce

Toasted Garlic 4

"This delicious, just spicy enough tartar sauce is especially good with fried seafood. The honey really mellows the habanero and makes the tartar perfect."
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1 h 10 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the corn oil in a skillet over medium heat. Stir in the garlic, habanero peppers, and sea salt. Cook and stir until the garlic begins to brown, about 5 minutes. Stir honey into water until dissolved, then pour into garlic mixture. Simmer until the water has almost evaporated, then scrape the mixture into a metal bowl.
  2. Stir in cream, pickle, and mayonnaise. Place mixture into refrigerator, and chill until cold. Season to taste with salt and pepper before serving.



One thing I forgot to mention (or that got lost during the editing by this site) is that the habanero pepper slices should be fried on very high heat. This is achieved by getting the corn oil (...

Inedible as written: I used one habanero and even then I was the only one who could eat it. Halving the mayo and adding equal amt of yogurt helped tame the heat a bit more.

This is a wonderful, wonderful recipe! You can control over the heat by how much habanero you choose to add. I can't eat very spicy food, so only used 1/2 of one habanero. It added such a wond...

Heat is definatly a matter of personal taste. I used 1/2 a red habanero, but followed the recipe exactly otherwise. We loved this super flavorful sauce which I served with some simple swordfis...

I only used one habanero, removed the seeds, and used a large habanero and sauteed as the previous reviewer suggested and it was still so crazy hot I couldn't eat it. My husband is one of those...