recipe reviews for:

Bob's Habanero Hot Sauce - Liquid Fire

“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.”

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Reviewed: Jun. 2, 2013

i dont add the molasses or extra sugar anymore because hubby thinks it's too sweet. the peaches are more than enough sweetness. we add more habaneros because we looooove the heat!

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Reviewer:

mp0681

Cooking Level: Intermediate

Reviewed: May 25, 2013

I love habanero peppers and thought this would be great....and it is!! 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

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Brian

Reviewed: Apr. 24, 2013

Wonderful...I made it with the honey and with the molassas...love it! Best of all, friends found it so good they ate a whole container last Thanksgiving. I have several more in the freeze...keeps well. Probabley the best surprise was how well it mixed with French's Yellow Mustard. I mixed 1-part sauce with 3-part mustard and tada!!! Some of the best spicey mustard I have ever had. Thanks Bob for this great taste! Mike P in Cleveland.

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wtc101

Reviewed: Apr. 23, 2013

Fantastic stuff, goes in almost everything I need to raise the heat level on now. Didn't change anything, but did not seed any of the peppers.

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Reviewer:

dsmithso

Reviewed: Feb. 17, 2013

Excellent! I have tweaked the ingredients to include honey, pineapple and many more habaneros. I have many people who cannot handle the heat of this sauce still raving about the awesome taste!

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Press Repairman

Cooking Level: Intermediate

Reviewed: Jan. 24, 2013

Great starting point! First time I made it I followed the directions to the letter and is came out great. I have since tinkered with it adding lots of roasted garlic. I have also changed out the peaches, using canned necterines and fresh pears (my favorite)as well as substuting Honey for the Molasses. With the 12 Habenaros I dont think the heat is any more intense then Tobasco, but the Flavor leaves store bought stuff in the dust.

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Reviewer:

Matt

Reviewed: Dec. 25, 2012

I love it. Used habaneros from our garden, and our own T & A Farms Raw, Local Honey--which is our business in LA--and lowered the mustard amount. It was great. Vinegar, salt, and sugar are meant to balance each other out. Would use dry mustard next time. No offense, but some of these reviews change the recipe so much, the review reads like a review of their own creation. :-)

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Reviewer:

anovicki

Reviewed: Dec. 1, 2012

I rate this recipe 4 stars because I think it is a fantastic base for customizing your own sweet but sneaky hot condiment. That being said, it's not nearly as hot as advertised and could use some refinement. After a few iterations, I've managed to turn this base into my favorite hot sauce hands down over anything I have ever had store bought...and I've had a lot. Here's what I did to make it work for what I like. Pump up the heat: 1. Increased the number of habaneros to 25. Reduce the sweet: 1. Dropped the peaches to an 8oz can w/ heavy syrup. 2. Dropped the molasses to 1/4 cup. Manage the mustard: 1. Dropped the yellow mustard (french's) to 2 tbsp Add some flesh: 1. Added one fire roasted, seeded and peeled Pablano pepper. 2. Added two fire roasted and seeded Serrano peppers. After these changes I really like what I've come up with. It's a hotter, yet still sweet version with a little more thickness. I may add some onion next time I do this to add a little more chunk and complexity.

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