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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Jun. 20, 2012
The value of this recipe is the ingredient list - as with any recipe, you have to adjust quantities and ratios to your taste and your objectives. I was going for a flavorful but super-hot sauce. Used 2 dozen habaneros from my garden, seeds and all, 2 cans lite peaches, 2 Tbsp ea deli mustard, brown sugar, salt, and paprika, 1 Tbsp ea dark molasses, honey and black pepper, 1 cup white vinegar, 1 tsp liquid smoke, 1/2 tsp ea cumin, coriander, ginger and allspice, and a whole head of roasted garlic. Put it all in a blender and liquefied, then simmered on stove for about 20 min to blend flavors. Sealed in small jars and refrigerated. My pepperhead friends and relatives have raved - used as is and as an addition to rubs and bastes for grilling meat. My wife and daughter say I'm crazy. I'm getting ready for a 2nd batch! Thanks for the recipe.
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