YumYum Divas YumYum Recipes: Bob’s Habenero Hot Sauce, contributed by MaryMcP

Recipe Title: Bob’s Habenero Hot Sauce

Contributed by: MaryMcP

Additional Credits for Recipe
This recipe courtesy of:
All Recipes.com
Modified slightly (adjusted mustard and added more garlic, roasted) due to feedback from others, see below.

Note from the Diva
We love to add a heaping spoonful of this sauce to our Bloody Mary's......although for us we make Bloody Maria's substituing tequila for vodka.

Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. Flavors meld wonderfully and the sauce keeps nicely for a long time.: A dash is all you need.

Some Reviews:

Good Stuff! I also added about 10 or so cloves of roasted garlic. Then I took half the batch and put it in a sauce pan. Heated it up and added a little cornstarch and peach juice together to thicken it. Awesome stuff on hamburgers. Really tasty and doesn't kill your taste buds! I have both thick and thin sauce to cover any foods you want to add a little kick to! Thanks for the post.
- - -
I have made this sauce three times and like it each time. The first time I made this, the mustard taste was too strong. The second time I made it, I omitted the mustard and added a little liquid smoke, delicious! The third time I added a few peppers with seeds to give it more heat (I like it hot) with the liquid smoke and no mustard. It came out great!
- - -
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. Otherwise, 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 to die for! I am baking fries right now to dip in it! I am thinking this is my new JERK sauce!

List of Ingredients
12 habanero peppers, seeded and chopped (leave some seeds for heat)
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/8 cup yellow mustard (can omit the mustard altogether)
dash of liquid smoke
10 cloves of roasted garlic
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
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.

Cookbook Category
Fruit
Sauces-Savory
Vegetables

General Cooking/Prep Method
Refrigerate

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead

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