Habanero Sauce Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 2, 2011
I did make a few mods to it.... 1/2 amount of cumin just because im not a big fan and no liquid smoke as I did not have any. I also added one or two extra habaneros. This sauce is great with everything! Reminds me of a commercially available "grillin sauce"...I grill several times a week and its sweet with a nice warmth that finishes out the flavor. AWESOME.
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Reviewed: Nov. 14, 2010
WOW - I made a double batch and only used 1/2 the liquid smoke as others mentioned, otherwise made it exactly as written. I added some of the sauce to a turkey chili and hubby couldn't stop raving. Had some of our Mexican friends over that love hot stuff and they kept saying how great it was in the chili and kept adding a little more. I'm going to try and use it as a marinde, too. Delish!
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Reviewed: Sep. 29, 2010
Ridiculously awesome sauce. I substituted plums for the peaches because I have loads of them. I made two batches. One at regular heat, and one with 4X the habaneros. Both were phenomenal.
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Reviewed: Sep. 25, 2010
very good flavor. next time will cut down on the smoke. will make it again.
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Reviewed: Aug. 29, 2010
I used 8 habaneros (instead of 6) and added 6 fresh figs (that I just picked and needed to be used up) and this came out great. There is a lot of depth and lots of flavors. It is great on tortilla chips. My boyfriend really liked it a lot as well. I made it in the food processor instead of the blender and it was very easy to do. Definitely worth trying.
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Cooking Level: Intermediate

Living In: Albemarle, North Carolina, USA

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Reviewed: Aug. 20, 2010
Thank you for this unusual and delicious sauce. This is my first time to use habanero peppers. I used a food processor instead of a blender with great results. Since I usually do not like too much of a sweet taste, I reduced the molasses and honey by half and added slightly less than 1/4 cup brown sugar. Per another reviewer's suggestion I used only a 1/2 tsp of liquid smoke. I assembled all the ingredients in 2 cup measure (except peppers and garlic) first. After mincing the garlic into the processor, I used disposable gloves for cutting up the hot peppers. I may have to start growing these peppers. I plan to try this sauce for chickpeas and chopped onions. For a chunky salsa, I plan to try mixing it with chopped peaches and onion.
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Reviewed: Aug. 9, 2010
I just finished making a batch of this and was fairly pleased with the results. Next time, I think I'll go easy on the liquid smoke and cumin. Cutting both in half. I can always add more! Also, if it's to be used as a salsa, it should be a bit thicker. A couple of hours in the refrigerator, however, ought to stiffen up the molasses and honey.
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Cooking Level: Expert

Home Town: Keokuk, Iowa, USA
Living In: Petoskey, Michigan, USA

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