Honey Bourbon Fire Sauce Recipe - Allrecipes.com
Honey Bourbon Fire Sauce Recipe
  • READY IN 50 mins

Honey Bourbon Fire Sauce

Recipe by  

"This recipe is not for weak-hearted individuals! This marinade/sauce will light your fire! A flavor unequaled by even Kenny Rogers."

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Ingredients Edit and Save

Original recipe makes 14 cups Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. In a large saucepan over medium heat, saute the onion and garlic for 10 to 15 minutes, or until onion is caramelized. Reduce heat to low and pour in about 1 cup of bourbon to deglaze the pan. Return saucepan to medium high heat, add the remaining bourbon, and bring to a slow boil for 5 to 10 minutes, allowing the alcohol to cook out of the bourbon.
  2. Add the honey, picante sauce, hot pepper sauce, tomato paste, tomato-vegetable juice and ground black pepper and stir well. Bring this mixture to a slow, rolling boil for about 5 to 10 minutes. Remove from heat, cover and cool in the refrigerator.
  3. Marinate your meat in a separate large, nonporous bowl for 3 to 4 hours, pouring sauce over meat. Boil remaining sauce for 10 minutes and serve with meat, if desired. Discard any excess marinade.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2004

this is by far the best sauce I have ever tasted!!!!!!!!!!!!!! I never realized how much taste bourbon would add. I love this taste. my only correction to make it a little more friendly for kids would be to decrease the hot sauce. mine might have been hot because I added a hot salsa. but everyone loves this recipe.

Most Helpful Critical Review
Jun 22, 2009

This was ok. Too much mexican flavor to use for bbq. I toned that down with dried chipolte flakes. The sweet/hot thing was nice...sweet at first with a spicy finish.


12 Ratings

Jul 07, 2008

I made the recipe exactly as posted. The sauce came out excellent. I love the taste. But it really makes a lot of it. but that is ok, becuase i really experiment alot with it. I grilled with it on the George foreman grill with steak and chicken. the taste was just ok becuase most of the sauce got burnt from the grill. then i tried baking chicken in the oven. OH MY GOD was it good. grilling with this cause is def out but baking is superb. I proably make it again this weekend however i will put it in the crockpot and put some hot sausage links in it. I think it will be really good this way.

Jan 12, 2004

GREAT Sauce! I wasn't sure what to do with it once I made it so I just marinated chicken breasts in the sauce overnight then cooked them at 375 for about 35 mins. and what a delicious meal! I cut the recipe in half and I still have a ton of sauce. EXCELLENT! I will definately make this often.

Aug 14, 2008

Very good! I used 32 oz of my own homemade salsa and added minced garlic. Perfect. I used this recipe in a rib cook off and subbed regular V8 instead of the hot&spicy and used a medium salsa and we took first place. This makes a lot!

Mar 03, 2009

This was the first time I have ever made any sauce. We ended up marinating chicken and jumpo shrimp as well in this and it came out great! It's sweet but it catches you off guard with the spicy! Pretty unique stuff!

Oct 29, 2007

WOW!!! It's hot but not tongue killing taste-bud dulling hot. Wonderful flavor. Not for the weak of heart.....or tummy.

Apr 08, 2011

I only made half the recipe amount since I wasn't sure about how it would turn out. Sadly, we didn't care too much for it. Felt that there were too many flavors going on and more of a Mexican taste as one reviewer suggests. But don't let my review stop you from making it if that is the flavor you are going for.


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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