Well, Habanero BBQ Sauces are NOT for the Tame! I guess if you have landed here, you want HOT HOT HOT!
Please use extreme caution AND rubber gloves when handling fresh habanero (scotch bonnet) peppers. The residue will cling to your fingers for hours, and will make a misery of any other part of the body touched! These sauces are excellent on ribs, chops, & wings, well heck, anything you want to be HOT!
Like a few of the other recipes, I also have this recipe for Honey Habanero BBQ Sauce listed in the Hot & Spicy section of this website. I include it here as well since it has honey in the recipe and I wanted to make sure all of the “honey” BBQ Sauces Recipes were listed together for easy browsing.
As usual, I like sweet BBQ sauces and with the honey, this Honey Habanero BBQ Sauce is a winner! If Habaneros are a bit too hot for you, you can always cut back on the amount or even substitute a Jalapeno or something less hot. However, habanero like any hot pepper has it’s own unique type of hot flavor so give it a try before you think habaneros are too hot for you.
- 6 fresh habanero peppers
- 5 cloves fresh garlic
- 7 shallots
- 2 tablespoons olive oil
- 1 cup honey (I use a local farmer – fresh unrefined honey is the way to go)
- ½ cup teriyaki sauce
- ½ cup any brand regular bbq sauce
- 4 tablespoons horseradish
- 2 tablespoons worchestershire sauce
- 2 tablespoons yellow mustard
- 2 teaspoons liquid smoke
- Remove all seeds, stems, and ribs from habanero (scotch bonnet) peppers. Finely dice cleaned peppers, garlic, and shallots, and sauté in olive oil until garlic and onions begin to carmelize.
- Once the garlic and onions begin to turn golden brown, add honey, teriyaki, bbq sauce, horseradish, mustard, and liquid smoke.
- Bring to a boil, then reduce and simmer for 15 to 20 minutes.
- Use as you would any bbq sauce, and know that even without the ribs and seeds, this is a VERY spicy bbq sauce.
Now this is for a BIG batch of Sauce. You might want to cut this baby down if you don’t want so much but this is how I found the recipe.
- 10 lb. can catsup
- 10 lb. tomato puree
- 1 liter water
- 3 C. white vinegar
- 3 C. molasses
- 36 bay leaves
- 7 habanero peppers cut in half with seeds removed
- 1½ lb. dark brown sugar
- ½ C. tamarind paste (available at Mexican or Indian specialty
- 5 lb. diced tomatoes
- 1 C. finely chopped garlic
- 24 whole cloves
- 3 medium onions, diced and caramelized
- 3 tsp. spiced smoked salt
- 2 tsp. white pepper
- 1½ tsp. cayenne pepper
- 3 C. Jack Daniels whiskey
- Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.
- Note: Makes 1½ gallons of sauce.