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Habanero Pizza Sauce – The Sauce that Bites Back!


If you want to ruin delivery pizza for yourself forever, start fooling around with making your own crusts and sauces.  New York Pizza and Pasta at 7123 Sunset Boulevard used to send at least two pies my way every week.  The delivery guy once saw my face so often he’d chat me up at my door like I’d been best man at his wedding.  Well, New York Pizza and Pasta’s delivery menu has been replaced on my refrigerator door with my recipes for homemade pizza dough and this habanero pizza sauce.  That’s how often I’m making them both these days.

This is a pretty standard sauce recipe with the exception of the habanero which kicks things up a notch.  But not too much.  Those who like to avoid foods that make their eyes water will not be put off, though they will receive a subtle indication with each bite that there’s something sneaky going on.  It’s just a pinch of heat that won’t linger on the tongue but will definitely make its inclusion known.

Homemade mozzarella is next!

Habanero Pizza Sauce

  • 1 habanero pepper, minced
  • 3 garlic cloves, minced
  • 1/2 onion, diced
  • 3 tablespoons olive oil
  • 1 can (29 ounces) tomato puree
  • 1 can (29 ounces) crushed tomatoes
  • 3 tablespoons brown sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper flakes

In a large saucepan, saute the garlic and the habanero in the oil until tender.  Stir in the remaining ingredients.  bring to a boil.  Reduce heat and simmer uncovered for 30-40 minutes or until desired thickness is reached.



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  • http://www.trippyfood.com Val

    That’s a fine looking pizza, you got there, Gary. I love a pizza that reminds you that you ate it the next day…

  • Jenny

    I would love to make this as a pasta sauce!

  • http://www.garygreeenlives.com Tv Food and Drink

    It is definitely thick enough to work as a pasta sauce. Another small can of tomato paste would thicken it even more. I use it as pasta sauce, and when I use it for pizza sauce, I run it through the food processor to smooth it out. Sometimes if it’s too chunky and my homemade crust is too thin it weighs it down too much.

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Posted in Homemade and Pizza 3 years, 6 months ago at 7:51 pm.