The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 15, 2009
Hi, We used this recipe to utilise our (enormous) harvest of Habanero peppers, two years ago. This sauce is still live and kicking! I recommend it to anybody who grows Habanero peppers, and loves hot sauce! It works great as a steak sauce, and marinade, too. I have recently used it in my Chicken Liver Pate recipe, and let me tell you it was a single tablespoon, that made all the difference! Try it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Jun. 1, 2009
This tasted like a nice mix between barbecue sauce and hot sauce. I couldn't find any Habaneros (out of season) so 15 jalapenos were used. Not as hot as I wanted but very good. I also used less mustard and some liquid smoke. I'll make it again when Habaneros show up again. ----------------------------------------------------------------**Second try with Habs this time. 14 habs, all with seeds (I like the heat). Also, used half honey and half molasses with a touch of maple syrup (Canadian twist I guess) and lemon juice. Amazing sauce and besides delicious, its hot and complex. Jarred into 125ml portions ready for eating or giving. It's too hot to have larger portions than that. My favorite All Recipes find. Thanks Bob.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 25, 2009
Tastes amazing! I left the seeds in the habaneros though. I also took the advice of others and halved the mustard. I'm already thinking of a couple of variations...a little more brown sugar & molasses to make it more like a bbq sauce...or adding garlic cloves and a little liquid smoke to marinate jerky. As a warning to those using a food processor: watch out for the liquid level. Some of it dripped through the bottom.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 16, 2009
this is amazing, it tastes like its store bought but with more of a kick! MAKE IT IF YOU LIKE HOT SAUCE!
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 23, 2009
Excellent sauce. Eliminated mustard as mentioned. Served over baked chicken and it was excellent. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 9, 2009
I have made this many times and it keeps getting better. I have used habanero peppers that grow, and when they run out I use habanero peppers that I buy. What a perfect recipe. Kudos!
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Cooking Level: Expert

Home Town: Verona, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jan. 26, 2009
Used Scotch Bonnet Peppers...
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 30, 2008
Wow, packs a powerful sweet & hot flavor. My son thought it reminds him of wing sauce. Will be making this over and over, I just know.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 27, 2008
This was so good! Didn't have yellow mustard, so I added some mustard powder instead, along with a few cloves of garlic. I thought it was similar to a jerk sauce. Just used some on fried chicken wings last night with rave reviews from the fiance and his son. Will definately be using this recipe to deal with the pile of habaneros i got off my plant this year - and probably for years to come! Thanks for the awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 26, 2008
SOOO good, could have been hotter (next time leave some seeds in).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 10, 2008
If I could give this recipes more stars I would. The sauce has the right amount of spice without the constant burn on your tongue. I was fortunate in getting a full crop of habaneros from my girlfriend who accidentally planted these peppers and who does not like spice! In sharing my good fortune with coworkers they also think the sauce is FANTASTIC. I am now 'hording' the rest of the my jars sauce until next seasons crop. I froze my batches and they are still as wonderful as when first making them. I have used the sauce as a bbq sauce for grilled chicken and hot wings. Some coworkers have used the sauce as a dipping sauce for their breaded chicken wings and loved it!
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Cooking Level: Expert

Home Town: East Chicago, Indiana, USA
Living In: Shellsburg, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 3, 2008
I love this recipe but had enough habaneros to make four batches. I now have 160 oz of this sauce and am not sure what to do with it. I tried freezing it in a muffin tin as another user did, however, it just turned into slush. I'd really like to jar it or can it so I can save some and give some away but I'm not sure if it will keep.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 27, 2008
EXCELLENT!!! WE LOVE THIS STUFF!! I canned up a bunch for Christmas preent we have been marinating chicken strips in it adn frying them with onions serving them on homemade corn tortillas with tomatillo salsa YUMMY!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 23, 2008
Once a year I process a large case of Habanero Peppers and throughout the year create sauces and spreads using the hot peppers. Some people have asked how long the sauces will last. They last forever if you jar them properly. You can make hundreds of delicious sauces with an array of ingrdients and use them on all kinds of meats and in salsas.
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Sas
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Cooking Level: Professional

Home Town: Rochester, New York, USA
Living In: Farmington, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 20, 2008
Oh lord Bob! This is some good sauce. I followed the recipe except for reducing the mustard slightly and reduced the Habaneros to 9 fresh from the garden. Very, very good sauce! Can't wait to try this on some grub. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 10, 2008
yeowza! my husband couldn't believe that I had made this -- it tasted even better than store-bought! I followed advice and substituted 1 ts of powdered mustard for the 1/2 cup of prepared mustard, used honey instead of molasses, and didn't add the juice from the peaches -- I think it would have been too runny had I added it. just wonderful, thanks so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 2, 2008
wow made it a year ago on hot wings and the family and friends always ask can you make those wings again thanks bob
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 1, 2008
I have been using this site for years. This is by far my favorite recipe that I have found. This hot sauce has a ton of flavor and is good on just about any meat. Thank you so much for sharing!
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Cooking Level: Professional

Home Town: Oconomowoc, Wisconsin, USA
Living In: Juneau, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 7, 2008
My husband is a habanero fanatic and loved the flavor of this sauce. 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 26, 2008
I've made this twice. 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 light 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.
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Living In: Lakeland Village, California, USA

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