|Recipe Title: Bobâ€™s Habenero Hot Sauce|
Contributed by: MaryMcP
Additional Credits for Recipe
|This recipe courtesy of:|
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.
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.
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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!
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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
|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.|
General Cooking/Prep Method
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