Habanero Barbecue Sauce Recipes

HABANERO BBQ SAUCE

Steps:

• Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
• Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.

MANGO HABANERO BBQ SAUCE

Steps:

• Combine all the ingredients in a pot and bring to a boil.
• Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
• Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
• Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

BLACKBERRY HABANERO BBQ SAUCE

Steps:

• Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
• Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
• Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

HABANERO BBQ SAUCE

Steps:

• Brown onions and peppers on oil.
• Add remaining ingredients and simmer for 30 minutes.
• I store this in an old BBQ sauce bottle in the fridge for a few weeks, it keeps pretty well.

HABANERO SAUCE

Steps:

• Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

HABANERO BARBECUE SAUCE

Steps:

• Use a mini-food processor to chop the habaneros and onions. Brown onion and habaneros in some oil. This will help to intensify the heat of the habaneros. Add remaining ingredients. Simmer for 30 minutes.

CHRISTINE'S HONEY HABANERO BBQ SAUCE

Steps:

• Remove all seeds, stems, and ribs from habanero (scotch bonnet) peppers. Finely dice cleaned peppers, garlic, and shallots, and sauté in olive oil until garlic and onions begin to carmelize. Once the garlic and onions begin to turn golden brown, add honey, teriyaki, bbq sauce, horseradish, mustard, and liquid smoke. Bring to a boil, then reduce and simmer for 15 to 20 minutes. Use as you would any bbq sauce, and know that even without the ribs and seeds, this is a VERY spicy bbq sauce.

HABANERO BBQ SHRIMP

Steps:

• In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
• Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
• Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
• Serve with the remaining sauce on the side for dipping and lime wedges.