Bob's Habanero Hot Sauce - Liquid Fire
This was used as a chicken marinade (with rave reviews), though I tweaked the recipe a bit. As per the suggestion of other reviewers, I cut both the mustard and molasses to 1/4 cup, and I used peaches in lite syrup because it's what I had on hand. I also added about 6 cloves of roasted garlic. Cumin comes to the front here, but used as a marinade the flavors meld and it makes for a heavenly barbeque experience. Just reserve some sauce for basting- makes about 2 and a half pints.
I should mention that using it as a marinade cuts down on the heat considerably, to the point that even the non-chileheads didn't really notice much of a burn until after finishing the chicken, so it couldn't hurt to throw a few more peppers in there if you like it hot.
3 users found this review helpful
Aug. 6, 2011