Robert's Hot Sauce - Liquid Fire

    Robert's Hot Sauce - Liquid Fire


    265 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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