Fireman Bob's Habanero Liquid Fire

Bob Cooney

By
@firemanbob59

" WARNING WARNING DANGER WILL ROBINSON " A drop or 2 is all you need !!!


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Rating:

Comments:

Serves:

2 plus quarts

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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 !!!

About this Recipe

Course/Dish: Marinades, Other Sauces
Main Ingredient: Vegetable
Regional Style: American