Bob's Habanero Hot Sauce - Liquid Fire

By lbgtdep

"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."Original recipe makes 1 quart

Ingredients

• 12 habanero peppers, seeded and chopped
• 1 (15.5 ounce) can sliced peaches in heavy syrup
• 1/2 cup dark molasses
• 1/2 cup yellow mustard
• 1/2 cup light brown sugar
• 1 cup distilled white vinegar
• 2 tablespoons salt
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice

Preparation

Step 1

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.

Reviews

I reduced the molasses to 1/4 cup and used peaches in lite syrup. Huge difference - perfect HOT SAUCE. Also, second time it kept a good color after molasses was added.

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

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.

The first time with all scotch bonnets and this time I made them with MOSTLY Bhut Ghost Peppers For anyone who does not want their sauce to be sweet, I HIGHLY recommend cutting the brown sugar AND the molasses in half. I substituted honey for the molasses the first time and it was fine. I also use peaches in LIGHT syrup to make the sauce less thick AND as a bonus it lowers the calorie count. With scotch bonnets I ended up using 15 peppers. With the Ghost peppers I ended up using 6. I also, per some reviews add a few cloves of garlic, some grated white onion, fresh thyme leaves, and a lime juice water mixture to my sauce to my tastes. Overall with these changes to my preferences, this recipe makes an AMAZING sauce that is great on ANYTHING. Start with half of the sweet ingredients and 3/4ths of the peppers and then add accordingly to your specific tastes. Stop adding peppers when the sauce is just a TAD bit milder than you like because the heat will increase a little as it ages in the fridge. Try it and you wont regret it.

this calls for WAAAYYYYY too much mustard. Even with only 3 Tbsp, it's too much. And I am a mustard fan, but WOW. Mustard and hot sauce serve 2 completely different flavor-purposes. Also, too much cumin. The first time I made this, it tasted like mustard-taco. However, I really wanted to make it work because I love hot sauce, so I made it again, and cut out the cumin altogether, and decreased the mustard down to the 3 tbsp I mentioned. Still too much mustard. However, I am determined to use this as a base for a good, fiery sauce. Next time I will use 1-2 tbsp of brown mustard, dijon or spicy like Guldens or Grey Poupon, instead of the regular yellow mustard I've used before. Also, I used 12-14 habaneros WITH seeds, and the heat was still less than tabasco or frank's. It was hotter in my belly than in my mouth. The flavor definitely gets better the longer it sits in the fridge. Also, I have to admit that it's great with food that normally calls for mustard, such as burgers. BTW I followed some other reviewers and used honey instead of molasses, cilantro instead of coriander, added garlic, and even tried simmering it for awhile (which did help a little).
it makes a geat base if you add 1/2 of this sauce to 1/2 peach or apricot jam for a glaze for chicken or pork chops too. Yum!


I used ghost chilies (Naga Morich) peppers in my recipe. I only had to use 3 of them and MAN, IS IT HOT! They also taste better than habanero peppers do. I also used 1/2 of the mustard recommended based on others reviews. If it wasn't for the cumin it might be palatable. I recommend making a batch without the spice mix. Pour a little into a bowl and add the spices one by one. That way you can experiment with flavor profiles without ruining the entire dish. I will try this again and take my own advice in the process, but as for now this recipe gets 1 star from me.

We roasted 1 head of garlic and added the cloves to the blender. As other reviewers suggested we lessened the molasses, mustard, and brown sugar to 1/3 cup each. We also added 4 Long Peppers for some added flavor. Overall we love this sauce and we will continue to use this recipe.

I use it as a salsa base. I simply pulse in a few tomatoes and a white onion to a small amount of the sauce. A little sauce goes a long way.

I made a few changes for my taste. I used light peaches, 1/2 teaspoon of cayenne, 1 teaspoon of minced onion, 1 teaspoon minced garlic, 1/4 cup brown sugar, 1/4 cup local honey, a few squirts of yellow mustard, hand full of carrots. I also used 15 habaneros with the seeds. put it all in the blender, once smooth I put in a pot and simmered it for 30 minutes. Let it cool and out in the fridge. I love this stuff, my neighbors are begging to buy it from me. It will last forever in the fridge. I like to mix it with mayo or sour cream for burgers and dips... Next time I'm using Ghost Peppers and habaneros. Great stuff...Thanks Bob