Carolina Reaper Hot Sauce Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
60 teaspoons
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Calories
2 kcal
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Course
Main Course, Condiments
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Cuisine
American
Carolina Reaper Hot Sauce Recipe
Description
The Carolina Reaper Hot Sauce Recipe starts by roasting whole Carolina Reapers, garlic, and onion until their skins char slightly, bringing out smoky flavors while reducing sharpness. Once roasted, the peppers are combined with peeled garlic, onion, vinegar, salt, and water in a food processor and pulsed to form a chunky or smooth sauce depending on preference. The vinegar acts as a preservative and adds acidity to balance the intense heat.
This hot sauce delivers a fiery punch from the Carolina Reaper, one of the world’s hottest chili peppers. The balance of vinegar and the mellowed garlic and onion tones help manage the raw spice level without diminishing the distinctive pepper flavor. It can be used sparingly to spice up dishes or mixed into condiments and marinades.
Allowing the sauce to sit after blending helps the flavors meld and mellow, enhancing complexity. Straining is optional if a smoother consistency is desired, and any leftover pulp can be repurposed as seasoning powder when dried. Bottled in sterilized containers, the sauce can keep for extended use.
Ingredients
- 8 ounces Carolina Reaper pepper stems removed - NOTE: go by weight, not size. This was about 20 pods for me, but mine were small this year
- 1 garlic top sliced open to expose most of the garlic, large bulb
- 1 white onion sliced in half, medium
- 3 tablespoons vinegar distilled white, champagne or apple cider vinegar for more tangy, good quality
- ½ teaspoon salt or more to taste
- 1 cup of water or more, as desired
Instructions
- Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don't want them to burn, and watch out for any fumes.
- Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
- Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
- Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you’d like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
- If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.
- Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.
Notes
- Measure peppers by weight for consistent heat; around 8 ounces equals roughly 20 small pods.
- Roast with care to avoid burning or inhaling fumes from the hot peppers.
- Flavor improves after resting; store the sauce for several days to let flavors meld.
- Straining yields a smoother sauce; leftover pulp can be dried as a superhot seasoning powder.
- Use in small quantities due to extreme spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60teaspoons
Amount Per Serving
Calories 2 kcal
% Daily Value*
| Calories | 2kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 20mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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