Reviewed: Jul. 13, 2011

I liked this, my son said it wasn't hot enough! I love the fact that I didn't have to wear gloves to handle the peppers, but instead put the whole peppers right into the blender! Now I just have to figure out the best method to store this! On second thought, it might not last long enough for that to be a concern!

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1 user found this review helpful

Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 9, 2011

I don't like the taste of this on it's own so much, but it's excellent mixed with food!

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4 users found this review helpful

Reviewer:

KBJR

Cooking Level: Intermediate

Living In: Dar Es Salaam, Dar Es Salaam, Tanzania

Reviewed: Oct. 22, 2010

I have made this recipe a few times and its a big hit at dinner parties. I make the "Tex Mex Pork" from Allrecipes and put the shredded pork in its sauce over pasta and add the "Habanero Hot Sauce" with sour cream as a condiment and everyone loves the combination! The only modification I make to this recipe is I cut open my habanero and remove the seeds and stem. My husband and I love hot food, but we managed to ruin a different recipe when we added whole habaneros because it was so hot that we couldn't eat the stew we had slaved over for an entire afternoon. I opt to put my habaneros in a pyrex and steam the habaneros in a double boiler for about 7 minutes. I think this mellows out the hotness of the sauce without losing any flavor. I add everything to a food processor minus the tomato and it makes a delicious fairly spicy sauce that pleases the masses.

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7 users found this review helpful

Reviewer:

AHAMMER

Reviewed: Sep. 7, 2010

I really hoped that I'd like this, but I honestly did not enjoy this at all. It was definitely hot enough, but I agree that the tomato flavor was just too much, and I think it really needed some seasoning.

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4 users found this review helpful

Reviewer:

Mama Delilah

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 8, 2010

This is a delicious sauce. I only had half the amount of vinegar it calls for, but it turned out awesome anyway. I can't wait to make it with the amount called for.

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4 users found this review helpful

Reviewer:

Perrea90

Reviewed: Mar. 20, 2009

The recipe has 2 measurements backwards: 1. Carrots should be 1 Cup (not 1 tablespoon) 2. Water should be 1 Tablespoon - give or take (not 1 Cup) That should help out considerably. Add Habaneros as desired!!!

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35 users found this review helpful