Belizean Style Habanero Sauce Hot Sauce Recipes

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

This is seriously hot!!! It's my attempt to reproduce Melinda's Hot Sauce from Belize. In order to preserve the unique flavor of the habanero's, don't cook them with the other ingredients. To cut the heat of this very hot sauce, increase the amount of carrots or decrease the number of chiles. Based on: Belizean Habanero Hot Sauce from The Habanero Cookbook by Dave DeWitt and Nancy Gerlach. I've found this is especially yummy if you're having plain old smashed potato(es). Just make up a batch, and then pour a little (q.v. 1 tablespoon) over the potato(es) and continue fork-mashing them.

Provided by Chef Sean 2

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 9

Nutrition Facts : Calories 11.5, Fat 0.6, SaturatedFat 0.1, Sodium 101.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.7, Protein 0.2

• Ingredients

The longer this sauce is stored in the refrigerator, the more pungent the sauce becomes. Try your own variations.

Provided by Karen From Colorado

Categories     Sauces

Time 30m

Yield 16 serving(s)

Number Of Ingredients 10

Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 2.7, Carbohydrate 1.8, Fiber 0.4, Sugar 0.9, Protein 0.3

• Ingredients

Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.

Provided by Busters friend

Categories     Low Protein

Time 1h25m

Yield 2 1/2 cups

Number Of Ingredients 7

Nutrition Facts : Calories 162.6, Fat 1.1, SaturatedFat 0.1, Sodium 1939.6, Carbohydrate 31.9, Fiber 5.8, Sugar 16.1, Protein 4.9

• Ingredients

This is a wonderful recipe for hot sauce that may be used in many recipes, if you are a lover of spicy sauce then you will love this, I make it all the time and use it in many recipes --- you may adjust the habanero peppers to suit heat level, for milder heat use 8 and for extreme heat use 12, I use the 12 habaneros my family loves extreme heat!--- a few dashes of sauce is all that is needed, this is hot and please use gloves while handling the hot peppers --- I have left the liquid smoke seasoning as optional I like to add it in, use only canned not fresh peaches for this sauce, servings is of coarse estimated --- you will love this!

Provided by Kittencalrecipezazz

Categories     Sauces

Time 15h

Yield 75 serving(s)

Number Of Ingredients 15

• Ingredients

I was looking for an addition to our rotation of Tapatio, Sriracha, and Tabasco. We like both heat and flavor. This is amazing. It doesn't taste too peachy, which was my fear, just well balanced. It's similar to recipes I found online, one called Bob's "Liquid Fire" and another called Garry's Habanero Hot Sauce, with just a few tweaks.

Provided by Debtex

Categories     Sauces

Time 5m

Yield 12 ounces, 32 serving(s)

Number Of Ingredients 10

• Ingredients