Liquid Green Fire Hot Sauce Recipes

BOB'S HABANERO HOT SAUCE - LIQUID FIRE

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.

FIERY SCOTCH BONNET HOT SAUCE

Steps:

• Heat oil in a medium saucepan over medium-low heat.
• Add the garlic and cook until soft - about 1 minute.
• Add the tomato and cook until soft - about 1 minute.
• Add vinegar, peppers and salt and simmer for 2 minutes.
• Transfer the mixture to a covered bowl and refrigerate for 2 days.
• Strain mixture through a sieve; discard solids.
• Store in an airtight container.
• The hot sauce will keep in the refrigerator for 3 months.

BOB'S HABANERO HOT SAUCE-LIQUID FIRE

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 liquified. Pour into clean jars, and refrigerate overnight before using.

BOB'S HABANERO HOT SAUCE - LIQUID FIRE RECIPE

Steps:

• 1. 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.