Robert's Hot Sauce - Liquid Fire

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    Robert's Hot Sauce - Liquid Fire

    Robert's Hot Sauce - Liquid Fire


    267 people made this

    Using fewer chillies can reduce the spiciness in this extremely hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavours meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need!

    Serves: 64 

    • 12 habanero peppers, seeded and chopped
    • 500g canned sliced peaches in heavy syrup
    • 1/2 cup treacle
    • 1/2 cup mustard powder
    • 1/2 cup soft brown sugar
    • 1 cup 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

    Preparation:15min  ›  Ready in:15min 

    1. Place the chillies, peaches, treacle, mustard, brown sugar, and vinegar in a food processor or blender. Add the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
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    Reviews in English (298)


    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.  -  26 May 2008  (Review from Allrecipes USA and Canada)


    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!  -  11 Jan 2006  (Review from Allrecipes USA and Canada)


    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.  -  29 Apr 2008  (Review from Allrecipes USA and Canada)

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