HABANERO BBQ SAUCE
Sweet, tangy, and spicy...Great addition to ribs, chicken, or pulled pork (ESPECIALLY pulled pork sandwiches.)
Provided by Derek M. Zimmerman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h40m
Yield 20
Number Of Ingredients 11
Steps:
- Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
- Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 24.5 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 121.7 mg, Sugar 23.1 g
BLACKBERRY HABANERO BBQ SAUCE
Sweet, hot BBQ sauce is great on pork and chicken. Amazing on shrimp.
Provided by Smoke
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 50m
Yield 40
Number Of Ingredients 20
Steps:
- Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
- Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
- Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 41.8 g, Fat 0.5 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 692.4 mg, Sugar 34.4 g
HABANERO BBQ SAUCE
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!!
Provided by CoCaShe
Categories Sauces
Time 45m
Yield 1 standard BBQ sauce bottle
Number Of Ingredients 9
Steps:
- 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.
BOB'S HABANERO HOT SAUCE - LIQUID FIRE
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 and it is best to use gloves when handling the habanera peppers.
Provided by Bob Miller
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h15m
Yield 64
Number Of Ingredients 13
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 liquefied. Pour into clean jars, and refrigerate overnight before using.
Nutrition Facts : Calories 22.5 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 242.6 mg, Sugar 4.4 g
HABANERO HOT SAUCE RECIPE BY TASTY
Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by Julie Klink
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
HABANERO BBQ SHRIMP
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Provided by Lazarus Lynch
Categories Shrimp Grill/Barbecue Shellfish Seafood Apricot Jam or Jelly Chile Pepper Soy Sauce Ginger Summer Juneteenth Fourth of July
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
- Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
- Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
- Serve with the remaining sauce on the side for dipping and lime wedges.
HABANERO PINEAPPLE BBQ SAUCE
Sweet pineapple and spicy habanero peppers give this sauce a strong flavor unlike anything you'll find at the grocery store. It's great for adding a kick to your summer grilling, or for dipping all year long.
Provided by Audrey J. Ross
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well. Simmer until sauce reaches desired consistency, 20 to 30 minutes.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.5 g, Fat 0.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 8.8 mg, Sugar 4.3 g
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SMOKY HABANERO BBQ SAUCE - INSPIRATION KITCHEN
From inspirationkitchen.com
Reviews 2Category SauceServings 2Estimated Reading Time 4 mins
- Heat a cast iron skillet over medium-high heat. Place garlic cloves, red pepper, green pepper and habaneros in the skillet and cook, turning occasionally, until blackened in various spots, about 10 minutes.
- Turn off heat, remove vegetables from skillet, set aside and let cool. Once cool, peel and roughly chop garlic, red pepper and green pepper. Wearing gloves, seed and roughly chop habaneros.
- Heat olive oil in a medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened and lightly browned. Next, add the garlic, habaneros, red bell pepper, and green bell pepper and cook for 1 minute. Finally, add tomato sauce, vinegar, honey, molasses, Worcestershire sauce, brown sugar, mustard, cayenne pepper and stir to combine. Bring to a boil, reduce heat to medium-low, and simmer until thickened, stirring occasionally, about 20 to 30 minutes. Season with sea salt to taste (optional).
- When cool, pour sauce into a blender and puree until almost smooth. Pour sauce into a jar (or multiple gift jars) and store in refrigerator until ready to use, up to two weeks.
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5/5 (1)Total Time 12 minsCategory SaucesCalories 29 per serving
- In a medium saucepan over medium heat, saute the garlic, onions, and peppers in the oil for 3 to 4 minutes.
- Turn to low heat and mix in all the remaining ingredients except the cornstarch. Let simmer remaining 6 minutes, stirring every minute or so.
- Carefully remove sauce from heat and pour into a high powered blender. Pulse until smooth, then add in the cornstarch, and pulse remaining 30 seconds to a minute.
- Carefully transfer sauce to glass mason jars with a secure lid. Store in the refrigerator and use within 2 to 3 weeks for best quality.
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