Prep 15 mins
Cook 30 mins
I found this recipe on PepperFool.com and tried it when I had some extra habanero peppers and a craving for something spicy. I use it to baste chicken, pork or beef on the barbecue, or on burgers, although it is a bit spicy. I'm going to try it next with dark rum instead of water for some extra flavour. Remember to wear gloves when handling the habanero peppers, the smell and burning stay on your fingers for a LONG time!!
- 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.
What's there not to love 'bout this sauce? Easy to put together, most ingredients on hand, easy to obtain ingredients if necessary, It is spicy, but not so much so you will be crying. It is a perfect compliment for chicken, seafood, or even beef, or ribs. I followed this exactly, didn't change one thing, and the taste was outstanding. I used this on shrimp, and also basted a turkey leg in it for another recipe for later in the week. This was a thick, wonderful sauce that was easy to apply to the item using the sauce, and was loved by all. Thank you so much! Made for *Hot and Sppcy Photo Game* Juen 2009
5 stars, but what is the point of adding hot sauce to hot sauce? I made it exactly as called for, minus the addition of extra hot sauce. Now, MAYBE if you had a SPECIFIC sauce to add for flavor, but to generically say "hot sauce" doesn't really help anybody. But still very good.
This is a great recipe! I doubled it and increased the worcestershire sauce to 1/4 cup, used fresh garlic and added an extra habanero. I also canned this to have it keep a little longer! Doubling gave me 3 16 oz ball jars. We had this on chicken wings right away and the sauce did not drip off in the grill but clung to the wings. I am not a huge fan of wings but this sauce has changed my mind. Yum!