Spicy Honey BBQ Sauce Recipe
This honey bbq sauce recipe is sweetened with honey and brown sugar, and made nice and spicy with both jalapeno and habanero peppers, though you can easily adjust the heat levels to your own personal preferences.
If you love your barbecue sauces a little bit sweet and a little bit (or a LOT) spicy, this is the recipe for you, my friends. I’ve made a lot of homemade bbq sauces over the years, and there’s nothing better than making it yourself.
I’ve purchased some pretty darned great barbecue sauces from the store and from artisan sauce makers, but when you make it at home, you’re able to control exactly what ingredients go into the final sauce, and also the level of heat.
Most bbq sauces on the market just aren’t spicy enough for my personal tastes. That is why I’m cooking with habanero peppers today for this recipe.
Habanero peppers? YES!
AND jalapeno peppers as well, because we all know about Mike’s #JalapenoObsession. Can’t help it!
How to Make This Homemade Spicy Honey BBQ Sauce Recipe
Making your spicy honey bbq sauce is easy enough.
Heat up a large saucepan to medium heat and add olive oil with onion and peppers. I used my cast iron pan for this because I love the way it conducts heat, so everything cooks nice and evenly. Cook them down about 5 minutes or so, until everything softens.
Toss in the garlic and cook another minute, until garlic becomes fragrant. You’ll be able to smell its awesomeness. I LOVE the smell of cooking garlic.
Next, stir in your remaining ingredients – tomato paste, apple cider vinegar, Worcestershire sauce, honey, spicy chili flakes, ground mustard, smoked paprika, tequila, brown sugar, and a bit of salt and pepper to taste. Apple cider vinegar brings an additional sweetness along with the welcomed tang, but you can use other vinegars if you’d like.
Bring the mixture to a boil, then reduce heat and simmer about 20 minutes. You can simmer longer if you’d like, but don’t let the sauce reduce too much.
Give it a taste. Good? Great! Add it to a food processor and process until it is nice and smooth. You can serve this right away, or let it sit awhile to allow the flavors to more fully develop.
I’ve included a longer video below showing HOW TO MAKE THIS RECIPE, as well as information on how to adjust the heat levels.
Adjusting the Spiciness
As mentioned, I made this nice and spicy by using 2-3 jalapeno peppers and 4 small habanero peppers. If this is too hot for you, you can either reduce or skip the habanero peppers entirely and just focus on the jalapeno pepper. Dial back on the chili flakes as well.
For a NO HEAT version of this recipe, use a sweet bell pepper instead. Any color will do, though I prefer a red bell. You will still get amazing flavor.
Want an even HOTTER version? Add in more habanero peppers, or use hotter peppers. Ghost peppers or 7-Pot Peppers are GREAT here. You can also add a few splashes of your favorite spicy hot sauce.
You can also use powders, like cayenne pepper, chili powder, red pepper flakes or others.
Learn more about your chili pepper options – Types of Chili Peppers and Hottest Peppers in the World List.
What Can I Use Instead of Honey?
If you prefer to skip the honey, agave nectar is a good alternative. Molasses is popular for barbecue sauce recipes as well.
Or, just double up on the brown sugar.
Recipe Ideas for Honey BBQ Sauce
This spicy honey bbq sauce recipe is GREAT on pretty much any grilled foods – figure chicken, pork, shrimp – though I LOVE it with chicken wings. Heck, I love it on almost anything. It’s so sweet and tangy. Here are a few recipes to get you thinking.
One-Pot Sweet and Spicy BBQ Chicken Wings, Grilled Steakhouse BBQ Burgers, Bacon Wrapped Shrimp.
Yum!
Try Some of My Other Popular BBQ Sauce Recipes
- Chipotle-Bacon-Bourbon Barbecue Sauce
- Peach-Bourbon Barbecue Sauce
- Ancho BBQ Sauce
- Easy BBQ Sauce
- South Carolina Mustard BBQ Sauce
- Mango-Habanero BBQ Sauce
- White BBQ Sauce (Alabama White Sauce)
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Honey-Mustard Recipes
If you love honey bbq sauce, you might enjoy these honey mustard recipes as well.
Patty’s Perspective
This is pretty hot for my palate, but the beautiful sweetness really helps to balance it out. I can really taste the complex layers of spices in this sauce. Definitely a winner in my book and will be my go-to barbecue sauce for this summer.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Honey BBQ Sauce Recipe
Ingredients
- 2-3 jalapeno peppers diced
- 4 habanero peppers diced
- 1 sweet onion diced
- 3 cloves garlic chopped
- 1 teaspoon olive oil
- 6 ounces tomato paste
- ½ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons honey
- 2 tablespoons spicy chili flakes
- 1 tablespoon ground mustard
- 1 tablespoon smoked paprika
- 2 ounces tequila
- ½ cup brown sugar
- Salt and pepper to taste
Instructions
- Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
- Add the garlic and cook another minute, until garlic becomes fragrant.
- Add remaining ingredients and stir until everything is combined.
- Bring to a boil, then reduce heat and simmer about 20 minutes.
- Strain into a storage container. You can serve this right away, or let it sit awhile to allow the flavors to more fully develop.
Video
Nutrition
20 comments
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This sauce was delicious I added Gochujang hot pepper paste as well and it came out perfect! Thank you so much!
Gochujang! Yes! Glad you enjoyed it, Lynne.
Hi,
This is only the 2nd barbecue sauce that I have made. This is a fantastic recipe.
I have gone super chilli mad this summer and grown Naga, ghost & carolina reaper chillies with a massive crop of little red balls of dynamite. I used 2 ghost chillies in this recipe, wow, what a lovely kick mixed with the honey & vinegar. It has become the new go to family barbecue sauce.
Making the next batch soon with Naga chillies..
Still got loads to use…!
Nice, Sonja! I love it! That’s some crazy hot BBQ sauce for sure! I love that you’re growing superhots. Enjoy the heat!!
This is a very nice sauce. I’m not one for too hot a sauce, so I toned it down, and added more Tequila.
Sounds perfect, Debbie! Love it!
Hi Mike,
If I don’t have tequila (or bourbon), what else could I use as a substitute?
Cheers,
Des
Des, you can try this with rum, or just skip it and compensate with some extra water or broth. It is still very good without the alcohol.
Amazing recipe!
Replaced the Habs with a single Chocolate Bhutlah and the tequila with an oaky bourbon to give this sauce a nice woody BBQ taste with a slow (but steady) spice. Incredible result!
I’m going to make more with 2 and 3 Bhutlah just to see how far I can push it.
Thank you so much for this recipe!
Cheers Mike, from Christchurch, New Zealand.
– Mark
Thanks, Mark! I love the updates! Sounds just perfect. Cheers!!
Mike,
Thanks again for another great recipe. I have a chocolate scorpion plant that put out a whole bunch of peppers this year. I am going to try this recipe with just one chocolate scorpion and the regular ingredients. Ill let you know how it turned out, wish me luck!!
Great, Peter! I’m sure it will turn out nice and spicy! Yeah, curious how it turns out. Enjoy!
Michael,
First off, love spicy. I am new to making (more like trying to make) my own sauce, thank you for creating such an informative site.
That said, as a novice, I have two questions about this recipe.
1. Does it need to be refigerated?
2. How long can it be kept?
Thanks, Charlie. I appreciate it. Refrigeration is a big discussion in the hot sauce world. Many people like to keep theirs out, as they believe refrigeration affects flavor. I personally prefer refrigeration to prevent spoilage. Anything will spoil eventually.
As far as how long it lasts – It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 3.5 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
I hope this helps!
I’m definitely making this and using my datil in place of the habaneros. Yummmmm.
Thanks for the recipe.
Great. Datil peppers would be AWESOME here. Let me know how it turns out!
We like spicy things, but don’t care for the flavor of habaneros. Is there another pepper we can use in place of the habaneros or shall I just use additional jalapenos? Thanks.
Ronda, yes, you can use other peppers with this recipe. Using only jalapeno peppers is just fine. Let me know how it turns out for you.
Can i use dried jalapenos for this recipe. We are beekeepers so always looking for recipes using honey. Thanks
Hi, Lin. Absolutely. It would be best to rehydrate the peppers first, though. They may rehydrate in the overall sauce mixture, depending on how much you’re using, but I would rehydrate them first and then cook accordingly. Let me know how it turns out for you. Do a search for “honey” on the site here and you’ll find a number of recipe ideas. I’m happy to make suggestions!