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: Apr. 29, 2008

I hope you like hot!!... Really Good Sauce! Sweet, hot, complex flavors, and just when you think everything is fine, those habaneros come strolling across your tongue in a sort of delayed reaction and make your hair stand up... I made a double batch of this stuff, using just two tablespoons of yellow mustard, and added a teaspoon of liquid smoke. Otherwise, followed the recipe. It was a nice fiery orange color when I had processed the habs and the peaches. When I added in the molasses every thing turned a dark reddish brown... Sort of looks like BBQ sauce. Still good, but I may try using light amber honey intead of molasses next time to keep that lovely orange glow. It just seems like this sauce should be a nice red-orange color, to match the taste. Regardless, this sauce is fantastic! It gets better as it ages and mellows. I will definately make this again, after I go through the two 24 oz. jars I made the first time! (It is going fast...) I think I will try bottling some for gifts.

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Reviewer:

flying chef

Cooking Level: Expert

Home Town: Hollywood, California, USA

Reviewed: Mar. 18, 2008

Used only eight habaneros. It made it not too spicy, but delicious! This was so easy to make.

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Reviewer:

iheartfood

Cooking Level: Intermediate

Reviewed: Jan. 30, 2008

Great taste with heat,no yellow mustard so i used 1/4 cup brown mustard only change i made no more store bought for me!

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Reviewer:

Burnitup

Cooking Level: Intermediate

Home Town: Farmville, Virginia, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 30, 2007

A very very good hotsauce. It has a great flavour, nice and spicy. I only used half the habaneros, making it less hot so i can eat it as well. Will make a batch like this again and another batch with the full amount of habaneros next time for my husband, who likes it a lot hotter. It also makes a great marinade for chicken or pork. Good stuff!!!

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Reviewer:

Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

Reviewed: Dec. 20, 2007

I sent a sampling of this sauce to fellow college mates and to my dad's boss at Dupont. They all loved it. I like it, but then again I'm not too crazy about entirely destroying my taste buds. Thanks for sharing this recipe. It's great!

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hotmaniac

Reviewed: Nov. 21, 2007

Fantastic recipe! I was looking to use up my large crop of Serranos, so I used a small bowlful of them instead of the habaneros. I cut the mustard in half. I was out of paprika, and I didn't have any peaches, so I used chili powder and pineapple instead. It worked out perfectly, and one of my coworkers is addicted! This second time around I'm using the habaneros, and it's even better.

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PHOOL

Reviewed: Nov. 5, 2007

This was definitely the hottest hot sauce I've made. It got the nose running! I followed the other suggestions and didn't put in the mustard. Great for wings!

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Reviewer:

beckwood

Reviewed: Oct. 24, 2007

I love this recipe but had enough habaneros to make four batches. I now have 160 oz of this sauce and am not sure what to do with it. I tried freezing it in a muffin tin as another user did, however, it just turned into slush. I'd really like to jar it or can it so I can save some and give some away but I'm not sure if it will keep.

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Slapshot31

Reviewed: Oct. 14, 2007

I have made this recipe three times now and everyone loves it. I changed it a little by using ketchup instead of mustard. I also used three cloves of garlic and a dash of liquid smoke. It is really good on steaks and burgers. Excellent recipe!

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