This is great as a sauce, glaze or marinade, and everyone always raves about it. You can substitute any pepper in place of the habanero if you'd like, but it's not too spicy with it. Enjoy!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use.

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Nutrition Facts

59.8 calories; 1.9 g protein; 13 g carbohydrates; 0.2 mg cholesterol; 1373.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/30/2007
I liked this recipe. It was nice and thick and had a good flavor. Don't be afraid of the habanero. It does not make the sauce too hot. We made bonsai burgers with this sauce. Yum! I might cut back just a pinch on the ginger next time. But there will definitely be a next time! Thanks for the recipe! Read More
(11)

Most helpful critical review

Rating: 1 stars
02/23/2010
I put half the soy sauce and it was still sooo bad. Way to salty!!! Read More
(1)
8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
07/30/2007
I liked this recipe. It was nice and thick and had a good flavor. Don't be afraid of the habanero. It does not make the sauce too hot. We made bonsai burgers with this sauce. Yum! I might cut back just a pinch on the ginger next time. But there will definitely be a next time! Thanks for the recipe! Read More
(11)
Rating: 4 stars
07/30/2007
I liked this recipe. It was nice and thick and had a good flavor. Don't be afraid of the habanero. It does not make the sauce too hot. We made bonsai burgers with this sauce. Yum! I might cut back just a pinch on the ginger next time. But there will definitely be a next time! Thanks for the recipe! Read More
(11)
Rating: 4 stars
07/16/2008
This is really good. I use it whenever I run out of teriyaki sauce for my stir-fry veggies. The best part is that it's made of all ingredients I always have on hand! Read More
(9)
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Rating: 5 stars
09/27/2010
The level of saltiness in this recipe is totally dependent upon the saltiness of the soy sauce you use. If the soy sauce is too salty for your taste your teriyaki sauce will be too salty too. Some brands of soy sauce have way more salt than others. I find that Kikkoman is very salty as is Yamasa. I love the flavour and colour of Yamasa but find it too salty so I control the saltiness by using different ratios of the dark soy sauce with low sodium soy sauce. Read More
(7)
Rating: 4 stars
10/03/2007
I used this in a pinch when I was out of bottled Teriyaki (randomly I did have all the stuff for this recipe...) and it worked out great. Read More
(2)
Rating: 4 stars
04/18/2008
We liked the flavor of this a lot. I added corn starch and more grapefruit juice at the end to thicken (and to sooth the saltiness a bit). Thanks! Read More
(2)
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Rating: 1 stars
12/01/2007
way to salty would not make again Read More
(1)
Rating: 4 stars
02/25/2009
This is good stuff. But it is awfully salty. I will use lite soy next time. Also did not have rice wine vinegar or a habenero. I used rice vinegar on hand. I like it better than bottled teriyaki. Read More
(1)
Rating: 1 stars
02/23/2010
I put half the soy sauce and it was still sooo bad. Way to salty!!! Read More
(1)