Best Bobs Habanero Hot Sauce Liquid Fire Recipes

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

Belizean Style Habanero Sauce - Hot Sauce image

I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharp's. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy the craving. I like to add some papaya to change it up a little. I have even added a little whiskey to it before. Tasted great.

Provided by David04

Categories Sauces

Time 25m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
2 cups water
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice, can also use orange juice
3 tablespoons white vinegar
1 teaspoon salt
optional papayas, prickly pear fruit or mango

Steps:

Sauté garlic in coated sauce pan.
Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
Remove from heat .
Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
Place in a blender and puree until it reaches a smooth consistency.
Pour into sterilized bottles or jars and seal. Keep refrigerated.

BOB'S HABANERO HOT SAUCE - LIQUID FIRE RECIPE

Bob's Habanero Hot Sauce - Liquid Fire Recipe image

Provided by ntimd8n

Number Of Ingredients 13

Ingredients

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

Steps:

1. 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.

FIREMAN BOB'S HABANERO LIQUID FIRE

Fireman Bob's Habanero Liquid Fire image

" WARNING WARNING DANGER WILL ROBINSON " A drop or 2 is all you need !!!

Provided by Bob Cooney

Categories Other Sauces

Time 1h

Number Of Ingredients 22

Ingredients

24 large habanero peppers - chopped
8 large jalapeno peppers - chopped
2 large tomatoes - skinned - chopped
2 large tomatillos - husks removed - chopped
6 clove garlic - chopped
1 c spicy brown mustard
1 c light brown sugar
2 c white vinegar
2 Tbsp extra virgin olive oil
1 c water
1 c fresh lime juice
1/2 c lime zest
4 Tbsp smoked paprika
1 tsp course sea salt - or to taste
2 Tbsp white pepper
1 Tbsp cayenne pepper
1 Tbsp red pepper flakes - ground to a powder
3 Tbsp smoked cumin
1 tsp coriander - ground
2 tsp fennel seeds - ground
2 tsp ginger - ground
2 tsp allspice - ground

Steps:

1. Place the peppers, tomatoes, tomatillos, mustard, brown sugar, vinegar, oil, water, lime juice, lime zest into the food processor or blender, process for 4minutes.
2. Place salt, paprika, white pepper, cayenne pepper, red pepper flakes, cumin, coriander, fennel seeds, ginger and allspice in a " coffee/spice " grinder and process to a powder.
3. Combine the all ingredients together, continue blending till smooth.
4. Pour mixture into a large stock pot and bring to a boil, then simmer for 30 minutes.
5. Allow mixture to cool, then pour into clean jars, and refrigerate for 2 days before using.
6. REALLY !!!!!! THIS IS HOT !!!!
7. ENJOY !!!

HABANERO HOT SAUCE

Habanero Hot Sauce image

This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.

Provided by Jim

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 48

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 cup chopped carrots
½ cup chopped onion
4 cloves garlic, minced
5 habanero peppers
¼ cup water
¼ cup lime juice
¼ cup white vinegar
1 tomato
salt and ground black pepper to taste

Steps:

Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 0.3 g

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! IT IS BEST TO USE GLOVES WHEN HANDLING THE HABANERO PEPPERS. Makes 64 Servings.

Provided by ElizabethKnicely

Categories Sauces

Time P1DT20m

Yield 64 serving(s)

Number Of Ingredients 13

Ingredients

12 habanero peppers, seeded an chopped
1 (15 1/2 ounce) can peach slices in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 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 liquified. Pour into clean jars, and refrigerate overnight before using.