Reviewed: Nov. 22, 2009

Awesome stuff, and great way to use a full harvest of habaneros! This made several jars of hot sauce that we are still using, and my husband absolutly loves it - even 'paints' his sandwiches with it because it is so good.

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 12, 2009

I took this to work and everyone loved it. People wanted to know if I was selling it. I used smoked paprika.

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chondarichies

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Reviewed: Nov. 11, 2009

This is excellent. I would like it to be a little more orange, but the flavors are so complex, sweet, then smoky then BAM hot! I did add a couple garlic cloves, reduced the mustard to 1/4c and cooked on the stove for about 10 minutes. I also added the liquid smoke. I will reduce the salt some next time, it's a bit salty, but wonderful over all!

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Eruss

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Awesome! Only change (very minor) used sorghum instead of molasses. A keeper! Great on eggs, carib dishes, cajun, mexican...I could go on.

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kate65

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 30, 2009

Awesome sauce. .

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Nancy R

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Reviewed: Oct. 24, 2009

AWESOME!!!!!! I had to use up a bunch of Habaneros and hot lemon peppers that my wife grew. Best hot sauce I've ever made! Nice!

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jaybyrdslim

Cooking Level: Intermediate

Home Town: Blackstone, Massachusetts, USA

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Reviewed: Oct. 22, 2009

Great way to use up habaneros! My peppers were green so my sauce was more of a bbq sauce color, but it sure was HOT! Very good on wings! Next time I think I'll tone it down a little, but it had a great sweet and spicy flavor!

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Chelsie

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Reviewed: Oct. 13, 2009

I made this with half the habaneros and it was still really HOT! It was great as a marinade for grilled chicken and ribs :)

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violetaria

Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 26, 2009

This is an outstanding hot sauce on its own. As an alternatinve I substituted King syrup for the molasses and 5 BHUT JOLOKIAS aka ghost chiles for the habaneros. This came out just slightly hotter than the habanero version. We use this on everything from chicken and pork to fish. It works good as a rub for ribs before smoking.

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sickes1

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Reviewed: Sep. 14, 2009

Amazing hot sauce with a fruity finish! I used up a pile of my Peach Habaneros in this and although it looks much browner than the pic, it's the best sauce I've ever tasted!

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KevinRow

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Reviewed: Sep. 14, 2009

This sauce is DELICIOUS! I've been making this every year for a few years and we really LOVE the sweet/hot combination. This year I mixed habanero, jalapeno and red chili peppers, and it was excellent. I do omit the corriander because I never have any on hand, and this year I omitted the cumin and it was still fantastic. I also add 3-4 garlic cloves for extra falvor. Everyone RAVES over this sauce. We put it on everything from pork chops to burgers to rice-YUM! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

My garden has nothing but Carribean reds in it, so I could not decide how many to put in. The red habenero variety seems 1.5 times hotter than its cousin. Used 6 Carribean reds and the recipe came out excellent. Put this over cream cheese and it will blow your mind. Thanks bob.

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spunzen78

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 22, 2009

I just made this so I haven't let it sit overnight yet. It is spicy but has great flavor to it. I love it and will make it again and again. Thanks Bob, whoever you are.

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Kellie G

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Reviewed: Aug. 9, 2009

I made this sauce yesterday for are hog roast and it was a big hit. I used 14 habaneros and honey instead of the molasses it retained its bright orange color. Along with the canned peaches we used one fresh peach. It is sweet but everybody liked the heat at the end. Thanks

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mountainman

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Reviewed: Aug. 2, 2009

A very good start, but needs some tweaking. Omit the brown sugar, it's entirely too sweet already w/ peaches and molasses. Don't worry about using 10-12 habaneros, I used 5 and it was not nearly spicy enough. Use Honey instead of molasses to keep the gold color instead of turning it brown. Probably should dissolve the dry ingredients better in the liquid ingredients, maybe simmer in a pot first before putting in processor. Also, it's a bit runny and could use a thickening agent like cornstarch.

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skyshock21

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Reviewed: Jul. 20, 2009

Terrific sauce! Goes well with chicken. The only thing I did differently is I didn't seed the habaneros. Second time I made it I added a tablespoon of chipotle powder for some extra heat and smokey taste. Keeping this one in my recipe box!

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mary1april

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Reviewed: Jun. 14, 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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Town & Country Gardens

Cooking Level: Expert

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Reviewed: May 22, 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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colt

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Reviewed: Apr. 11, 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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