Best Habanero Bbq Sauce Recipes

HABANERO PINEAPPLE BBQ SAUCE

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.

HABANERO BBQ SAUCE

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.

MANGO HABANERO BBQ SAUCE

Steps:

• Combine all the ingredients in a pot and bring to a boil.
• Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
• Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
• Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

BLACKBERRY HABANERO BBQ SAUCE

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.

HABANERO BBQ SAUCE

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.

HABANERO PEACH BBQ SAUCE

Steps:

• *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
• Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
• Pour blended mixture into a large pot.
• Add all other ingredients and the seeds from 1 pepper.
• Stir to mix and cook over medium heat.
• Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
• Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
• Remove sauce from heat.
• If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).

CUBANO MOJITO OVEN-ROASTED BABY BACK RIBS WITH HABANERO & GUAVA-PINEAPPLE TROPICAL BBQ SAUCE

Steps:

• Set the ribs in a shallow roasting pan, and pour the Mojito Marinade over them. Flip the ribs around in it to make sure they're coated all over; then grind on lots of black pepper. Cover and marinate for 4 hours or overnight.
• Preheat the oven to 250°. Put a wire rack over a jelly roll pan and pour 1 cup of water into the pan. Pull the ribs out of the marinade, scraping off any extra. Set the ribs on the rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so. If the meat looks dry, mop it lightly with some of the Mojito Marinade.
• Cook up a batch of sauce while the ribs are roasting. Set a saucepan over medium-high heat. Pour in the oil, and once it gets hot, add the ginger and habanero peppers. Cook for 1 minute. Dump in the pineapple and the guava paste, stirring til the guava paste dissolves. Add the lime and lemon juices and the Mutha Sauce. Simmer for a couple of minutes to blend the flavors. Stir in the cilantro. Set aside and heat up before serving.
• Check the ribs for doneness after 2 1/2 to 3 hours. They will be done if you can gently tear the meat between the bones or poke your finger through the meat, or if they've reached an internal temperature of at least 180°, or if they bend nicely when you grab them in the middle with a pair of tongs. Once they're tender, glaze the ribs with some of the sauce and keep cooking for 15 to 20 minutes. Or for a caramelized finish, turn on the broiler and get the surface of the ribs sizzling. When they're nicely bronzed, brush with the sauce.
• Pull the ribs out and let them set for 5 to 10 minutes, then serve with the remaining sauce.

FIREMAN BOB'S STRAWBERRY HABANERO BBQ SAUCE MY WAY

Steps:

• 1. In a medium sauce pan, add olive oil, white onion, and habanero pepper. Cook until onions are soft and slightly caramelized, about 6 minutes. Add bacon crumbles, tomato juice, vinegar, honey, water, and brown sugar, and let reduce over low heat, stirring as mixture cooks for about 35 minutes. Stir in strawberries and remove from heat, allow mixture to cool. Add the sauce to a blender and puree until smooth.
• 2. How to use..... Add and/or " Smear " the sauce over anything You decide to BBQ on your grill, add the " sauce " with about 3 or 4 minutes left to cook.... Watch closely and don't allow the " sauce " to burn.
• 3. ENJOY !!!!!!!!!!!!!!

CHRISTINE'S HONEY HABANERO BBQ SAUCE

Steps:

• 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.