Honeyed Habanero and Toasted Garlic Tartar Sauce Recipe - Allrecipes.com
Honeyed Habanero and Toasted Garlic Tartar Sauce Recipe

Honeyed Habanero and Toasted Garlic Tartar Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 1/4 cups Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Sep 25, 2013

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 (or any cooking oil but olive oil) to almost smoking hot heat. Throw in the habanero slices, and immediately the kitchen will fill up with, for lack of a better word, pepper spray. What gets fried out into the atmosphere does not become heat in the final product. If you prepare the peppers in this manner, they will slightly char and retain their citrus notes without the searing heat normally associated with this pepper. However, it will make your kitchen/house unpleasant to the eyes, nose, and throat for a little while. This is not to say that the tartar sauce will not be spicy. This is just the proper cooking technique for achieving the goal of this recipe. Suggestions to cut in half or by 3/4 the amount of habanero most likely result from cooks who do not treat these peppers in the proper manner. Happy cooking!

Sep 10, 2008

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.


5 Ratings

Jan 14, 2014

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 wonderful flavor to the tartar sauce. BTW, this goes perfectly with steelhead trout. Thanks, "Toasted Garlic"!

Sep 22, 2013

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 swordfish steaks. If you eat fish because you love tarter sauce this is a must try!

Mar 19, 2013

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 super hero types that can down even the most daunting pepper with a grin and even he said it would be far better if I'd only used half of a habanero. That being said, though I couldn't even come close to eating this stuff, he did enjoy it and I'm sure I'll be making it again- but with only a quarter of the habanero the recipe calls for :-)


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

* Percent Daily Values are based on a 2,000 calorie diet.

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