I gave this recipe 5 stars instead of the 4 that I'm really feeling about it mainly because I want people to try it. GREAT recipe, but with some flaws. I just finished my second time making it. (made a double batch this time) The first time with all scotch bonnets(which for those of you who don't know, are about equivalent in heat to habeneros) and this time I made them with MOSTLY Bhut Ghost Peppers (which for those of you who don't know, is the second hottest pepper in the world). For anyone who does not want their sauce to be sweet, I HIGHLY recommend cutting the brown sugar AND the molasses in half. I substituted honey for the molasses the first time and it was fine. I also use peaches in LIGHT syrup to make the sauce less thick AND as a bonus it lowers the calorie count. With scotch bonnets I ended up using 15 peppers. With the Ghost peppers I ended up using 6. I also, per some reviews add a few cloves of garlic, some grated white onion, fresh thyme leaves, and a lime juice water mixture to my sauce to my tastes. Overall with these changes to my preferences, this recipe makes an AMAZING sauce that is great on ANYTHING. Start with half of the sweet ingredients and 3/4ths of the peppers and then add accordingly to your specific tastes. Stop adding peppers when the sauce is just a TAD bit milder than you like because the heat will increase a little as it ages in the fridge. Try it and you wont regret it.
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I gave this recipe 5 stars instead of the 4 that I'm really feeling about it mainly because I...