Bob's Habanero Hot Sauce - Liquid Fire195 Reviews
- Prep: 15 min
- Ready In: 8 hr 15 min
“Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers.” - by R. B. Miller
Original recipe yields 1 quart
- Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
Amount Per Serving (64 total)
- 22 cal
- 0.1 g
- < 1%
- 5.3 g
Based on a 2,000 calorie diet
Reviews (195)Rate This Recipe
"I've made this many times. The first time I followed the recipe exactly and everyone said it was sweet ( maybe a good rib sauce). Second time I reduced the molasses to 1/4 cup and used peaches in lite..." See more syrup. Huge difference - perfect HOT SAUCE. Also, second time it kept a good color after molasses was added. In a family where hot is never hot enough - this is a keeper."
"Very good, but can really taste the mustard. I used French's yellow mustard, and that flavor is strong. I also used 7 habaneros w/ seeds and it has a nice heat to it that warms your whole mouth. Ot..." See moreherwise, followed the recipe exactly. Very good, but maybe will modify the amount mustard the next time. ***I just made another batch using only 1/8 cup mustard, 3 cloves garlic, dash of liquid smoke, 8 habs w/ seed. I didn't pre cook peppers, I placed everything into the food processor and liquified, then cooked for about 10 minutes. This is too die for! I am baking fries right now to dip in it! I am thinking this is my new JERK sauce!"
"I hope you like hot!!... Really Good Sauce! Sweet, hot, complex flavors, and just when you think everything is fine, those habaneros come strolling across your tongue in a sort of delayed reaction a..." See morend make your hair stand up... I made a double batch of this stuff, using just two tablespoons of yellow mustard, and added a teaspoon of liquid smoke. Otherwise, followed the recipe. It was a nice fiery orange color when I had processed the habs and the peaches. When I added in the molasses every thing turned a dark reddish brown... Sort of looks like BBQ sauce. Still good, but I may try using light amber honey intead of molasses next time to keep that lovely orange glow. It just seems like this sauce should be a nice red-orange color, to match the taste. Regardless, this sauce is fantastic! It gets better as it ages and mellows. I will definately make this again, after I go through the two 24 oz. jars I made the first time! (It is going fast...) I think I will try bottling some for gifts. "
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