Bob's Habanero Hot Sauce - Liquid Fire

I've made this many times. The first time I followed the recipe exactly and everyone said it was sweet ( maybe a good rib sauce). Second time I reduced the molasses to 1/4 cup and used peaches in lite syrup. Huge difference - perfect HOT SAUCE. Also, second time it kept a good color after molasses was added. In a family where hot is never hot enough - this is a keeper.

Very good, but can really taste the mustard. I used French's yellow mustard, and that flavor is strong. I also used 7 habaneros w/ seeds and it has a nice heat to it that warms your whole mouth. Otherwise, followed the recipe exactly. Very good, but maybe will modify the amount mustard the next time. ***I just made another batch using only 1/8 cup mustard, 3 cloves garlic, dash of liquid smoke, 8 habs w/ seed. I didn't pre cook peppers, I placed everything into the food processor and liquified, then cooked for about 10 minutes. This is too die for! I am baking fries right now to dip in it! I am thinking this is my new JERK sauce!

I hope you like hot!!... Really Good Sauce! Sweet, hot, complex flavors, and just when you think everything is fine, those habaneros come strolling across your tongue in a sort of delayed reaction and make your hair stand up... I made a double batch of this stuff, using just two tablespoons of yellow mustard, and added a teaspoon of liquid smoke. Otherwise, followed the recipe. It was a nice fiery orange color when I had processed the habs and the peaches. When I added in the molasses every thing turned a dark reddish brown... Sort of looks like BBQ sauce. Still good, but I may try using light amber honey intead of molasses next time to keep that lovely orange glow. It just seems like this sauce should be a nice red-orange color, to match the taste. Regardless, this sauce is fantastic! It gets better as it ages and mellows. I will definately make this again, after I go through the two 24 oz. jars I made the first time! (It is going fast...) I think I will try bottling some for gifts.

I have made this sauce three times and like it each time. The first time I made this, the mustard taste was too strong. The second time I made it, I omitted the mustard and added a little liquid smoke, delicious! The third time I added a few peppers with seeds to give it more heat (I like it hot) with the liquid smoke and no mustard. It came out great!

Good Stuff! I also added about 10 or so cloves of roasted garlic. Then I took half the batch and put it in a sauce pan. Heated it up and added a little cornstarch and peach juice together to thicken it. Awesome stuff on hamburgers. Really tasty and doesn't kill your taste buds! I have both thick and thin sauce to cover any foods you want to add a little kick to! Thanks for the post.

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.

I love this recipe but had enough habaneros to make four batches. I now have 160 oz of this sauce and am not sure what to do with it. I tried freezing it in a muffin tin as another user did, however, it just turned into slush. I'd really like to jar it or can it so I can save some and give some away but I'm not sure if it will keep.

This is excellent. We pan roasted some garlic and aded it. It was not as hot as we expected. next time, we are going to add jalapenos, 1/2 the molasses and use honey, add some finely minced onions, and lime juice.

Great sauce. I made half because I didn't have a lot of peppers. I used 5 small habaneros. Didn't have peaches, but added a little more sugar. Didn't have mollasses, but used honey instead, and a little more honey to make up for the peaches. Very good, smoky, sweet, devilish sauce.

This is magnificant! I only used 10 habaneros (Just a wimp I guess.) but it is just the perfect hotness, with a wonderful flavor. Very quick and easy to make too.

First off, this calls for WAAAYYYYY too much mustard. Even with only 3 Tbsp, it's too much. And I am a mustard fan, but WOW. Mustard and hot sauce serve 2 completely different flavor-purposes. Also, too much cumin. The first time I made this, it tasted like mustard-taco. However, I really wanted to make it work because I love hot sauce, so I made it again, and cut out the cumin altogether, and decreased the mustard down to the 3 tbsp I mentioned. Still too much mustard. However, I am determined to use this as a base for a good, fiery sauce. Next time I will use 1-2 tbsp of brown mustard, dijon or spicy like Guldens or Grey Poupon, instead of the regular yellow mustard I've used before. Also, I used 12-14 habaneros WITH seeds, and the heat was still less than tabasco or frank's. It was hotter in my belly than in my mouth. The flavor definitely gets better the longer it sits in the fridge. Also, I have to admit that it's great with food that normally calls for mustard, such as burgers. BTW I followed some other reviewers and used honey instead of molasses, cilantro instead of coriander, added garlic, and even tried simmering it for awhile (which did help a little). Don't get me wrong, it seems like it has serious potential, but I can't believe it has upheld a 5-star rating as written.

Made this recipe last night and I love it! It came out looking darker than the picture. Spicy enough but not overkill. Although I do like things extra spicy so do be careful when testing/tasting it. I took others advice and didn't use as much mustard as it called for. I also added some of the seeds of the peppers to give it more spice. I love the ease of the recipe and also appreciate that no cooking is needed. The other folks in the house don't always love it when you are cooking peppers as the fumes can be dangerous. Thank you for such a wonderful and flavorful recipe!!! So far I've already used it for lunch on a veggie burger. Yum.

Good hot sauce recipe. I think next time I would leave some of the seeds in to give this a bit more heat. I did a youtube video of making this. You can view it here: http://bit.ly/hAzO4s

does anyone know how long this stays fresh? thanks!

The value of this recipe is the ingredient list - as with any recipe, you have to adjust quantities and ratios to your taste and your objectives. I was going for a flavorful but super-hot sauce. Used 2 dozen habaneros from my garden, seeds and all, 2 cans lite peaches, 2 Tbsp ea deli mustard, brown sugar, salt, and paprika, 1 Tbsp ea dark molasses, honey and black pepper, 1 cup white vinegar, 1 tsp liquid smoke, 1/2 tsp ea cumin, coriander, ginger and allspice, and a whole head of roasted garlic. Put it all in a blender and liquefied, then simmered on stove for about 20 min to blend flavors. Sealed in small jars and refrigerated. My pepperhead friends and relatives have raved - used as is and as an addition to rubs and bastes for grilling meat. My wife and daughter say I'm crazy. I'm getting ready for a 2nd batch! Thanks for the recipe.

if I could give 6 stars I would . I do not use the mustard in this recipe, just leave it out. this is my go to sauce now for chili, cooking, etc. it makes a geat base if you add 1/2 of this sauce to 1/2 peach or apricot jam for a glaze for chicken or pork chops too. Yum!

I made this for my dad as a father's day present. I put it in small mason jars. This makes a good amount. I've got plenty of sauce for the both of us. Honestly though, this might be the best hot sauce I've ever had. The taste is unlike anything I've had before. Forget about what others said about there being too much yellow mustard. It's really not that noticeable. I used 12 seeded habaneros it surprisingly was not nearly as hot as I thought it would be. The can of peaches adds a great sweetness to it that allows your taste buds to notice the sweetness of the sauce first, and the heat of the habaneros after. This is absolutely perfect for burritos. I've been using it as my go to sauce for Chipotle burritos instead of the smoked tabasco. I'll most likely be making this sauce again when it runs out.

I made a triple batch of this (36) peppers. I cooked everything together then put the hot cooked sauce into hot sterile pint and half pint jars to can. After the lids were screwed onto the jars they were put onto a rack in a dutch oven type pan with hot water already simmering. They were then processed for 20 minutes. This makes a great gift for the hot sauce lovers in your family.

Excellent hot sauce, I tweaked it just a tad. I used 14 habeneros, 8 seeded and 6 w/seeds. Cut mustard to 1/8c and replaced coriander with a hand full of fresh cilantro. The combination of sweetness and fire is outstanding, a very nice tasty blend. I served this over chilaquiles. Everyone complimented me on this sauce and wanted the recipe. I will definitely keep this recipe and make it often, my thanks to BOB!

Once a year I process a large case of Habanero Peppers and throughout the year create sauces and spreads using the hot peppers. Some people have asked how long the sauces will last. They last forever if you jar them properly. You can make hundreds of delicious sauces with an array of ingrdients and use them on all kinds of meats and in salsas.

Thanks Bob everybody loves this stuff so I recently made a large batch to give as Christmas presents. I made the following changes to the recipe and its even better suited to my taste now. -15 habaneros with seeds -1/4 cup of mustard equal parts spicy and yellow mixed. No mustard taste at all -1/3 cup of molasses and honey mixed 2 parts molasses to 1 part honey -Substituted coriander for Cajun seasoning -Added 3-4 large pan roasted cloves of garlic diced finely after roasting

WAY too hot for wimpy me, but Husband loved it! He said it was firey hot but also flavorsome - sweet and tangy. Thanks, Bob!

wondrous, unprecedented, unique, astounding, unheard-of, astronomical, tremendous, boundless, striking, colossal, staggering, enigmatic, sensational, epic, rare, profound, fabulous, fascinating, monumental, indescribable, legendary, marvelous miraculous, incredible, phenomenal, fantastic, extraordinary, exceptional, remarkable, spectacular, stupefying, awesome, unexampled, astronomic, astonishing, unparalleled, amazing, wonderful,

Spice mix is OVERWHELMING! Trust me on this, use 1/4 of the cumin they recommend or eliminate it all together. Cumin is the dominate flavor of this sauce. I just dipped a knife into the sauce after letting it sit all night. All I taste is sweet, spicy cumin. A good recipe will marry flavors without one overpowering the other. I used ghost chilies (Naga Morich) peppers in my recipe. I only had to use 3 of them and MAN, IS IT HOT! They also taste better than habanero peppers do. I also used 1/2 of the mustard recommended based on others reviews. If it wasn't for the cumin it might be palatable. I recommend making a batch without the spice mix. Pour a little into a bowl and add the spices one by one. That way you can experiment with flavor profiles without ruining the entire dish. I will try this again and take my own advice in the process, but as for now this recipe gets 1 star from me.

I've tried *lots* of habanero sauce recipes and this is the best sauce I've ever had. I looked for a long time for something that would approximate the Tabasco brand habanero sauce. Although this sauce is not a perfect match, it comes pretty close. I've been making it for years with half the mustard and I use apple cider vinegar instead of white. I've also been using red habs the last couple of years - a bit hotter than the orange ones. Speaking of hot, I usually use around 18 seeded peppers instead of 12. I've experimented with different canned fruits but always come back to the peach. Pro-tip: Don't use canned pineapple; it clogs the bottle orifice. Mangos, oranges, mixed fruit tends to oversweeten. It's perfect with the peaches. Also made some and left the seeds in (pulled the stems out and threw the whole peppers in the blender). That was my "private reserve" batch which was pretty potent... almost too much. It goes good on just about everything. There is very little I don't put this on. I can it regularly and probably have about 24 pints in storage right now. Just use a hot water bath canner and boil pint jars for 30-40 minutes. I opened one the other day that was almost two years old and it tasted great. I've given bottles of this as Christmas gifts and it's quite popular. Take some boneless cut chicken pieces, flour up and deep fry, then coat them in this sauce. Put a little blue cheese on the side and watch the feeding frenzy begin.

Delivers a super kick without being too overpowering. It tastes best after it has had about a week in the fridge to let the flavors blend. I used canned mangoes in light syrup instead of peaches. I also split the 1/2 cup of molasses into 1/4 cup of honey and 1/4 cup of molasses. Other users had said the mustard flavor was too strong, so I cut that in half (to 1/4 cup) as well. Finally, I added 2 teaspoons of garlic powder (I didn't have any fresh garlic for roasting). Will definitely make this again next year! But, I'll use thicker gloves. I felt the heat through the flimsy ones I wore this time...

Followed the recipe exactly and was very impressed. This sauce has a wonderful complexity and balance. Yes, it is hot, but not insanely hot. I had a bumper crop of habaneros this year, and was looking for a good sauce recipe. I am so glad I tried this one first. I doubled the recipe, canned in 1/2 pint jars and gave much of it away as Christmas presents. The biggest complaint I heard was, why didn't you make more? I am making this again!

We made this tonight. It was fantastic. I gave only 4 stars because it was not as hot as I had expected. Here are the changes we made to accommodate our tastes. We roasted 1 head of garlic and added the cloves to the blender. As other reviewers suggested we lessened the molasses, mustard, and brown sugar to 1/3 cup each. We also added 4 Long Peppers for some added flavor. Overall we love this sauce and we will continue to use this recipe.

You can put this on pretty much anything and it tastes good. After I made it I had to make some sweet potato fries just so that I had something to put it on because it is so good. I made it for my brother in law for Christmas and I have had multiple people asking for it now. My husband is begging me to make another batch which I will do, but I plan on tripling it. Also, I will be reducing the amount of peppers but just cutting the tops off and leaving the seeds in because it was such a pain in the tush to de-seed them and even through gloves this was burning me. The less contact the better.

This tasted like a nice mix between barbecue sauce and hot sauce. I couldn't find any Habaneros (out of season) so 15 jalapenos were used. Not as hot as I wanted but very good. I also used less mustard and some liquid smoke. I'll make it again when Habaneros show up again. ----------------------------------------------------------------**Second try with Habs this time. 14 habs, all with seeds (I like the heat). Also, used half honey and half molasses with a touch of maple syrup (Canadian twist I guess) and lemon juice. Amazing sauce and besides delicious, its hot and complex. Jarred into 125ml portions ready for eating or giving. It's too hot to have larger portions than that. My favorite All Recipes find. Thanks Bob.

This sauce is great marinade for chicken and pork. It is a fantastic use of habaneros. I give bottles of this to my friends and they rave about it. I am making 4 batches of it today because I picked the rest of my peppers last night before our first frost.

Outstanding. I've been making and consuming this by the quart, after a late season harvest of habaneros. I left out the molasses, added some more peaches and a handful of small fire cracker hot peppers, as well as a garlic clove, a teaspoon of dried garlic flakes, a tablespoon of catsup and a smidge of maple syrup. Unbelievable stuff.

I love it. Used habaneros from our garden, and our own T & A Farms Raw, Local Honey--which is our business in LA--and lowered the mustard amount. It was great. Vinegar, salt, and sugar are meant to balance each other out. Would use dry mustard next time. No offense, but some of these reviews change the recipe so much, the review reads like a review of their own creation. :-)

I used 1/3 cup honey mustard instead of yellow mustard, 1/2 cup honey instead of molasses, a mix of pineapple and papaya in passion fruit juice instead of peaches, 1.5 tbsp paprika and 1.5 tbsp black pepper. Used about half of the juice/syrup from the fruit. Only cut off the stem from the habaneros and added a clove a garlic and some lemon juice. Everyone who has tried it loves it, I don't think it is hot enough, but it is good enough to go on almost everything. Going to try another batch with some spicy mustard and less honey and a bit more salt and increase the number of habaneros to 15, I think.

i made it exactly the way the recipe called for but left the seeds. soooooooo good!!!

I made this to make good use of the habanero peppers from the garden. I added 1/2 papaya and a mango to the mix and it came out great. I also added a good amount of Garlic and some cilantro. While it is very hot, the sweetness makes it my new fav. Highly recommended. All of my friends are begging for more!

Made this recipe for the first time and tweaked it only slightly from the original. I backed the molasses down to 1/4c and added 1/3c of honey in its place. We've used this as a marinade on chicken and pork chops and it is outstanding. Great flavor and not too hot. Everyone that has tried it loves it. Great recipe.

Awsome Recipe, did up the Habanero's to 14 including the seeds... Will share it with friends...

I have an overabundance of habaneros in my garden this year, and I was searching the web for a good hot sauce to make when I stumbled upon this one. This by far beats any hot sauce I've ever made in the past! I have to admit, I was a bit skeptical after reading the ingredient list, but with all the good reviews I decided to try it. The flavors really come together nicely, though I took some of the other reviewers' advice and decreased the mustard down to 1/4 cup and left the seeds in about half the habaneros. Very nice blend of sweet and hot!

I'm in Australia so our Habaneros are still only green, am going to try it (with caution)can't beleve you can use all those peppers and not blow your head off! Sounds good though

Awsome recipe! You have to like it hot to enjoy this and my family did. Thank you so much for the recipe.

I've been searching for something to make with all of the Habaneros from my garden and this is the perfect recipe! Its it is hot but has excellent flavor.

My husband made this last year with leftover hot peppers, and he is still using the sauce. I poured the sauce into muffin tins and froze, and then froze the "muffin-shaped" sauce together in a bag. That way you take out what you can use at a time and it doesn't go bad. Great flavor, not just heat.

Great recipie I added 1 teaspoon of liquid smoke and reduced the mustard to 1/4 cup.

An awesome hot sauce recipe! I cooked it to reduce the heat from the habaneros and got a BBQ'esque (new word?) hot sauce! A big hit with the kids I cook for! Just remember to wear gloves! WoOhOo!

I made hot sauce! I made hot sauce! I planted a few habanero plants just because I liked the idea. Then the realization hit that I really should DO something with these lovely plants. Enter Bob's recipe. I followed it exactly except: 1) because other reviews said that it was too sweet the first time around, I still used peaches in heavy syrup, but drained and rinsed them. 2) I didn't use allspice just because I didn't have it. The result was a VERY spicy but tasty sauce. I can't wait to see how it mellows.

I made this yesterday and was afraid it would be too hot. I included seeds and stems with half of the peppers. It is so good! I am addicted already. I tried it on chicken and eggs and can't wait to try it on something else! Thanks for this recipe!

Complex and full of flavor. You won't go to store shelves for sauces anymore. I like using 1/4 C mustard and 20-25 jabs...with seeds... a few Fresnos...GREAT recipe. Friends request bottles of it even though its SO hot...a testament to the flavor.

THIS IS THE BEST RECIPE I HAVE FOUND YET! I am an avid lover of hot sauce and speding 5-7 $ a bottle I searched for the best concoction I could find and I found it!!!! I followed recipe for the most part, I did use 12 habaneros *with seeds*, went light on the yellow mustard, and instead of using a whole can of peaches, I used half can of peaches and half can of mango in light syrup to add a little twist and sweetness. Fantastic, make sure you have canning jars on had to seal and preserve leftovers! MANY THANKS WILL MAKE THIS OVER AND OVER!!!!

Thank you for this AWESOME recipe! I've made it following the recipe and with slight variations - great every time!

Awesome!! I reduced the mustard to 1/3 cup and added 2 tsp minced garlic and a dash of liquid smoke and it turned out perfect for me. Thank you so much for posting your recipe.

All I can say is this is an AWESOME recipe!!! It is great on everything even as a marinade. I will never buy store bought hot sauce again.

This was a great recipe...we will definitely use it again!

My husband is a habanero fanatic and loved the flavor of this sauce. I use it as a salsa base. I simply pulse in a few tomatoes and a white onion to a small amount of the sauce. A little sauce goes a long way.

I love this sweet and spicy sauce! My hubby put it on everything from buffalo shrimp to pizza! I only used 6 peppers and it turned out perfectly!

Wow, packs a powerful sweet & hot flavor. My son thought it reminds him of wing sauce. Will be making this over and over, I just know.

Awesome recipe! Thank you for sharing!

Far too sweet and far too runny. I tried a modified version of this recipe first, cutting back on the sweets (yellow mustard, brown sugar) by half and substituting the molasses for honey to keep the beautiful color of the habaneros. The flavor was spicy hot but I wanted it to have some viscosity as well, so I tried it again thinking the molasses would thicken it enough which it didn't unfortunately. It also darkened it way too much for my liking. Will try again with honey, half the sweets, and less vinegar to keep it from getting too 'watery'

The "miniature orange bell peppers" my husband thought he was growing turned out to be habeneros (oops!). Not wanting to waste them, I came across this recipe and thought "what the heck!". Now I like a nice "bite" to my hot-sauce, but we're not fire-eaters so I made this sauce using only 5 peppers. I used about a tablespoon of the mustard - I just didn't see the need to add 1/2 c. when there is already so much vinegar in the recipe, and prepared mustard tends to overpower flavors. We also did not have coriander on hand, so that was also omitted. I used 1/2 honey & 1/2 molasses so it wouldn't be so dark, as others have mentioned. The sauce is WONDERFUL - just sweet enough and just spicy enough with just enough heat for the wimps in this house, although I am sure it will heat up a little more once it sits. The next time I make this sauce, I will use 1 tsp. of ground dry mustard instead of prepared, and I am considering adding red pepper flakes to add another layer of flavor. THANKS!!

A very good start, but needs some tweaking. Omit the brown sugar, it's entirely too sweet already w/ peaches and molasses. Don't worry about using 10-12 habaneros, I used 5 and it was not nearly spicy enough. Use Honey instead of molasses to keep the gold color instead of turning it brown. Probably should dissolve the dry ingredients better in the liquid ingredients, maybe simmer in a pot first before putting in processor. Also, it's a bit runny and could use a thickening agent like cornstarch.

I prepared this just as the recipe stated. Only bad thing, it came out light brown. Didn't come nowhere near the orange glow like the picture.

Mmmmm This is some good stuff! My hubby likes hot - hot sauce so this fits the bill. My friend grows fresh Habanero and he will bring me a whole batch over, I make this and it stays great in the fridge. When we want more of a chunky sauce, I make Pico De Gallo, pour some of this over it and let it marinate in the frige for a while. It's great that way too!

I love growing habaneros since they're beautiful with the wrinkled orange fruit - but then I never know what to do with them. This hot sauce answers that question. I made a double batch with at least the recommended amount of hab's. It was really spicy but mellowed with time. Wonderful to had a smokey heat to chilis, bbq sauce, soups, chicken, or anything. Will definitely be making more of this when the habanero harvest comes in next year!

Great recipe, despite 12 Habs not as hot as the title suggests. Works well plain, as a base for other salsas and mixed into sour cream as a dip.

Followed the recipe to the T except I added 10 cloves of smoked garlic as well :) Good stuff!

Perfect blend of sweet and spicy. I wasn't sure when I was making this if molasses and the peaches would work. IT WORKED!

This is a great recipe. If you make it I hope that you it hot, because this is hot.

I rate this recipe 4 stars because I think it is a fantastic base for customizing your own sweet but sneaky hot condiment. That being said, it's not nearly as hot as advertised and could use some refinement. After a few iterations, I've managed to turn this base into my favorite hot sauce hands down over anything I have ever had store bought...and I've had a lot. Here's what I did to make it work for what I like. Pump up the heat: 1. Increased the number of habaneros to 25. Reduce the sweet: 1. Dropped the peaches to an 8oz can w/ heavy syrup. 2. Dropped the molasses to 1/4 cup. Manage the mustard: 1. Dropped the yellow mustard (french's) to 2 tbsp Add some flesh: 1. Added one fire roasted, seeded and peeled Pablano pepper. 2. Added two fire roasted and seeded Serrano peppers. After these changes I really like what I've come up with. It's a hotter, yet still sweet version with a little more thickness. I may add some onion next time I do this to add a little more chunk and complexity.

a highly addictive...should be illegal! i modified it by adding a bottle of liquid smoke...EXCELLENT!

My husband loved this dish and eats the sauce on almost everything. I used a combination of honey and molasses like other reviewers said to do and it was fantastic.

SO good! i used it to enhance the chilli I made last night and all i can say is wow!

It is good! Ours didn't turn out orange. More of a brown color.

ONE GREAT SAUCE I USED 15 HABANEROS SEEDS AND ALL ALSO ADDED I CUP OF LIGHT CORN OIL AND HEATED THE BATCH FOR THREE MIN USED IT ON CHICKEN WINGS EVERYONE HAD TOO KEEP COMING BACK GOOD HEAT STAYS WITH YOU FORABOUT 3 TO 4 MIN THAN YOU WANT MORE THANK AGAIN

I took this to work and everyone loved it. People wanted to know if I was selling it. I used smoked paprika.

I really enjoyed the flavor of this. I think it is just the right hottness the way it is but my husband wanted hotter. So I made a second batch and left half of the habanero peppers whole with seeds and all. That kicks it up to where my husband likes it. We put this on everything from eggs to burritos and even as a chicken wing sauce!!

This stuff rocks!!!...we make some for the kids with only 4 or 5 seeded peppers then a batch for the adults with all 12!!! I am considered by most people that I know to be the expert on bbq and I say that this stuff could be bottled and enjoyed everywhere!

Good recipe did follow the suggestions of the others cut the mustard in half and also used 17 habaneros left the seeds in them just cut off the stem. Used about 3/4 ratio honey to molasses still came out pretty dark also pretty thin sauce put a good sized dash of liguid smokethat was it came out great cant wait to try it after letting it sit in the fridge for a couple days

Excellent Hot Sauce sweet and spicy great combination

I expected this sauce to be spicier. It had a great flavor but next time I will add more habaneros.

Amazing. Aside from using peaches in light syrup and a tad less molasses then called for I followed the recipe exactly. Great flavor followed by fantastic heat. I've made this twice now, and it's become a new house staple.

Excellent! Finally another use of those garden habaneros. This great on scrambled eggs.

Excellent sauce! I suggest NOT adding much of the canned peach syrup unless you want it pretty sweet. I add some of this to some mayo for a nice creamy and spicy dip.

Great recipe!! Ive made this twice and use fresh habanaros i grow myself. Way to go Bob!!!

ADDICTING!!! This is a wonderful way to use an abundance of habanero peppers from my garden. Thanks for the wonderful recipe!!!

This is an excellent recipe. I loved the flavor of cumin in the sauce. Tried it on chicken and beef, both excellent. It makes around 650ml.

yeowza! my husband couldn't believe that I had made this -- it tasted even better than store-bought! I followed advice and substituted 1 ts of powdered mustard for the 1/2 cup of prepared mustard, used honey instead of molasses, and didn't add the juice from the peaches -- I think it would have been too runny had I added it. just wonderful, thanks so much!

This hot sauce is amazing! I left all the seeds in the pepers and added some liquid smoke. Otherwise followed the recipe as is. It is our favorite hot sauce now! I will never make another. Thanks Bob!!

Great recipie. I used half a can of peaches and a handful of dried apricots. Also used 1/4 of the mustard and used a combination of habanero, chili peppers and serano peppers from my garden.

This was so good! Didn't have yellow mustard, so I added some mustard powder instead, along with a few cloves of garlic. I thought it was similar to a jerk sauce. Just used some on fried chicken wings last night with rave reviews from the fiance and his son. Will definately be using this recipe to deal with the pile of habaneros i got off my plant this year - and probably for years to come! Thanks for the awesome recipe!

I love habanero peppers and thought this would be great....and it is!! I made a few changes for my taste. I used light peaches, 1/2 teaspoon of cayenne, 1 teaspoon of minced onion, 1 teaspoon minced garlic, 1/4 cup brown sugar, 1/4 cup local honey, a few squirts of yellow mustard, hand full of carrots. I also used 15 habaneros with the seeds. put it all in the blender, once smooth I put in a pot and simmered it for 30 minutes. Let it cool and out in the fridge. I love this stuff, my neighbors are begging to buy it from me. It will last forever in the fridge. I like to mix it with mayo or sour cream for burgers and dips... Next time I'm using Ghost Peppers and habaneros. Great stuff...Thanks Bob

My garden has nothing but Carribean reds in it, so I could not decide how many to put in. The red habenero variety seems 1.5 times hotter than its cousin. Used 6 Carribean reds and the recipe came out excellent. Put this over cream cheese and it will blow your mind. Thanks bob.

It's a awesome recipe eveyone i know LOVES it my mom eats it on everything and she's always bugging me to make more

***** We love it! Has anyone tried preserving it, hot water bath method I would think....Thanks!

Way too much salt for our taste, but other than that quite good. Will make again, just with less salt.

LOVE IT!!!!!!!!!!!! Best ever!!!!!!

This is awesome - we made it with all 12 habeneros both times. The first time we de-seeded them all, and it had almost no heat but was still tasty. The second time we de-seeded half, and it's perfect! Spicy but still delicious.

This was used as a chicken marinade (with rave reviews), though I tweaked the recipe a bit. As per the suggestion of other reviewers, I cut both the mustard and molasses to 1/4 cup, and I used peaches in lite syrup because it's what I had on hand. I also added about 6 cloves of roasted garlic. Cumin comes to the front here, but used as a marinade the flavors meld and it makes for a heavenly barbeque experience. Just reserve some sauce for basting- makes about 2 and a half pints. I should mention that using it as a marinade cuts down on the heat considerably, to the point that even the non-chileheads didn't really notice much of a burn until after finishing the chicken, so it couldn't hurt to throw a few more peppers in there if you like it hot.

it was great, been munching on this all day with what ever I can dip it with!! Next time I will use less cumin, which I think over powers the habanero taste!

Really good! I used 16 peppers 5 with seeds, Half the mustard, half the molasses and added a dash of liquid smoke like some people sugested. I took a cup of this and added it to a 12oz jar of peach preserves to use for a marinade for chicken for Fathers day BBQ. I'm also thinking of mixing some with cream cheese for a dip...........UPDATE, Just made the best dip ever with this. I used 2 8oz pkgs of cream cheese, 1 cup mayo, 2 4 oz cans of chillie peppers 1 hot 1 mild, 1 cup chedar cheese about 1/4 cup of this hot sauce mixed it all together put it in a 8 x 8 glass pan toped with a little panko bread crumbs and baked for 30 min at 350. AWESOME!!! Going to the store tomorrow to buy some canning jars so I can make a triple batch of this......the batch I made today is 2/3 gone already.