Ring Of Fire Habanero Hot Sauce Recipes

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RING OF FIRE HABANERO HOT SAUCE



Ring of Fire Habanero Hot Sauce image

A basic, mustard based hot sauce recipe using habanero peppers, that can be tailored to be extremely hot for braver souls or more mild for the sane folks out there. Goes well with anything, especially fried chicken or fish.

Provided by LikesItHot

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 8

12 habanero peppers, deseeded and washed. (For a milder sauce, use 8 habaneros.)
2/3 cup mustard (any standard yellow mustard works)
1/4 cup lime juice
1/8 cup white vinegar
1 teaspoon olive oil
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Heat oil in a medium frying pan over medium heat.
  • When ready, add the deseeded peppers, sauteing lightly, 2-3 minutes each side.
  • Remove peppers from heat, put in blender, add remaining ingredients.
  • First, set mixture to "chop" until well chopped, then switch to liquefy or similar setting until well blended. This typically should be about 2 and a half to 3 minutes.
  • Empty mixture into the sauce pan, bring to a medium boil. Boil for 5 minutes.
  • Remove from heat. Carefully transfer to your storage container.

Nutrition Facts : Calories 203.4, Fat 6.8, SaturatedFat 0.6, Sodium 2714.1, Carbohydrate 33, Fiber 7.2, Sugar 15.7, Protein 9.2

BOB'S HABANERO HOT SAUCE - LIQUID FIRE



Bob's Habanero Hot Sauce - Liquid Fire image

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.

Provided by Bob Miller

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h15m

Yield 64

Number Of Ingredients 13

12 habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
½ cup dark molasses
½ cup yellow mustard
½ cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground allspice

Steps:

  • Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

Nutrition Facts : Calories 22.5 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 242.6 mg, Sugar 4.4 g

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