This is what my aunt used to feed her retired Army colonel husband, and she claims he never got tired of it!
| Prep Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 64 |
| Yield: | 1 quart |
Ingredients
- 12 habanero peppers, seeded and chopped
- 1 (15.5 ounce) can sliced peaches in heavy syrup
- ½ cup dark molasses
- ½ cup yellow mustard
- ½ cup light brown sugar
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
Instructions
- 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.
Reviews
I used peaches in natural syrup, and traded the habaneros for ornamental peppers. Very spicy, with a barbecue like flavor that is ADDICTIVE. I decreased the mustard to 2 tablespoons of honey mustard instead of regular. My family will eat it straight on tortilla chips because it is so good, with our eyes watering and a big glass of milk
I’ve been making this hot sauce for a couple years now. My family and friends really love it. Modified it somewhat much less mustard and use peaches in natural juices. I made one batch with Trinidad scorpion peppers, turned out way too hot. Grow my own habernos.
Put serrano peppers, no seeds out. Super hot, very tasty.
I took many of these reviews into consideration when making this sauce. I started with 1 tablespoon of mustard and half amounts of every other ingredient except the peaches to begin with and adjusted as needed. These are the additional adjustments I made according to my taste buds: I ended up using the full amount of ginger, coriander, and allspice. A total of 2 tablespoons of mustard. A total of 2/3 cup of brown sugar. I wish I could take back the cumin even futher. I used 1/2 tablespoon and it was still strong enough that it muffled the peach flavor. Next time I’ll use 1/4 tablespoon of cumin. I only used half the amount of vinegar with the intention to add more if the sauce was too thick but it was not. After 24 hours, the sauce had the consistency of pancake syrup which was perfect. As far as heat, I used 5 chocolate Douglah 7 pot peppers. It turned out hotter than I wanted but still edible. I would recommend adding half the dose of peppers and adjusting as needed until you get your heat level.
I have made this recipe many times and have tweeked on it over the years to make my own. I smoke the habaneros which gives it a very unique flavor. I mostly do it it in large batches (×10). It so popular among friends that I give as gifts and have had so many requests to sell it. I have not sold it yet. Does anyone have ideas on how to bottle it for sale and make more shelf stable. I have done some reading on bottling. Any ideas or does anyone know the ph of this. I know how to lower the ph but it will greatly change the flavor. Great recipe
We usually go through a bottle of hot sauce over several months time, but we’re practically drinking this sauce on a daily basis!!
Not sure if I accidentally doubled up on the cumin or not. Tastes like it belongs on an Indian dish (which I plan on using it as, over chicken and rice). I think I’ll drop the cumin next time. Great potential as a sauce base (without the cumin).
Very good and very easy!
This recipe is great. I only used about 1/2 the recommended mustard, so my color came out more of a brown. It’s not quite a bbq sauce, because of that vinegar kick, but the molasses definitely gives it a flavor reminiscent of bbq. I’d almost call it a bbq style Hot Sauce. I love it. I substituted half of the Habanero peppers for ghost peppers, for a little extra heat. So good….I’m bringing some of the batch up to Ny for my brother to try!
Great recipe. Perfect amount of seasoning all around. I added just a little more vinegar and 3 extra peppers. I’m a big fan of hotness. Great recipe.
It is a wonderful recipe.
I have made this with habaneros before, and it is excellent. This year our family grew ghost peppers instead, so I wanted to see if they would be a success in this recipe. I used ONE ghost pepper and twelve jalapenos – no seeds or membranes removed. The remainder of the recipe was followed as written, with the exception of reducing the molasses, mustard, and brown sugar to 1/3 cup each. Because our family simply prefers our sauces a little less sweet, I also drained the peaches of about half their syrup. This time, I used a combination of Hungarian and smoked paprikas. Upon first taste, we all judged this sauce every bit as delicious as when we use habaneros – definitely hot, but not so overpowering that it’s unenjoyable. I can’t wait to see how it ages!
Best hot sauce ever!! make it frequently and give it to my buddies, they love it. I add some chili powder too for a low smoky addition
I make this at least once a year. My Dad and hubby fight over who gets the next batch!
I have made this sauce dozens of times, and my husband LOVES it. I tweaked the molasses to 1/4c, yellow mustard to 1/8, and only 1 tsp. of salt. It is an all time favorite!
I made this for the first time the other day and used smoked paprika instead of regular and man was it good. It adds just the right amount of smoky flavor. Thanks for sharing the recipe, everyone that has tried it, loves it!!
Great recipe. We substituted a can of mango for peaches. Good flavor
Great Sauce. Made a few changes and tweaked to my taste. Didn’t use molasses but substituted agave nectar. I also added 8oz of pineapples. Can’t wait to let it sit and meld together and then taste it again. Also put 2 ghost peppers in too. Great color and consistency.
The peppers were green and I used 16. Nice zing. This year’s peppers are starting to turn color and are more mature. I am planning on using 20 in my next batch of sauce. Update: I lost my printed recipe with my modification notes. I guess I will start over. I think I only used a 1/4 cup mustard. I definitely used a lot more peppers than the recipe calls for. My last batch I made had 30 habaneros in it. I do not have any this year and will try Datil peppers instead, if they will grow. I also grow scorpion peppers, so hab’s are mild to me.
HOT!
How is this 5 stars? Its thick and goopey, grainy and all u taste is cumin! Way too much molasses, way too much mustard, way too much cumin. Not enough water and too many seasonings, it leaves a grit on your teeth. I dont know what this sauce would ever be used for. The sauce looks NOTHING like the picture so i at first thought i used the wrong amount, but i checked six times! The recipe is wrong. It turned out black. It tastes like a really taco bell sauce with too much cumin dumped in to a point its gritty. Do not make unless the recipe is updated to the correct amounts.