Best Fireman Bobs Habanero Liquid Fire Recipes

Fireman Bob's Habanero Liquid Fire image

Provided by Bob Cooney

Time 1h

Number Of Ingredients 22

24 large habanero peppers - chopped
8 large jalapeno peppers - chopped
2 large tomatoes - skinned - chopped
2 large tomatillos - husks removed - chopped
6 clove garlic - chopped
1 c spicy brown mustard
1 c light brown sugar
2 c white vinegar
2 Tbsp extra virgin olive oil
1 c water
1 c fresh lime juice
1/2 c lime zest
4 Tbsp smoked paprika
1 tsp course sea salt - or to taste
2 Tbsp white pepper
1 Tbsp cayenne pepper
1 Tbsp red pepper flakes - ground to a powder
3 Tbsp smoked cumin
1 tsp coriander - ground
2 tsp fennel seeds - ground
2 tsp ginger - ground
2 tsp allspice - ground

Steps:

1. Place the peppers, tomatoes, tomatillos, mustard, brown sugar, vinegar, oil, water, lime juice, lime zest into the food processor or blender, process for 4minutes.
2. Place salt, paprika, white pepper, cayenne pepper, red pepper flakes, cumin, coriander, fennel seeds, ginger and allspice in a " coffee/spice " grinder and process to a powder.
3. Combine the all ingredients together, continue blending till smooth.
4. Pour mixture into a large stock pot and bring to a boil, then simmer for 30 minutes.
5. Allow mixture to cool, then pour into clean jars, and refrigerate for 2 days before using.
6. REALLY !!!!!! THIS IS HOT !!!!
7. ENJOY !!!

Bob's Habanero Hot Sauce-Liquid Fire image

Provided by ElizabethKnicely

Categories Sauces

Time P1DT20m

Yield 64 serving(s)

Number Of Ingredients 13

12 habanero peppers, seeded an chopped
1 (15 1/2 ounce) can peach slices in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

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.