Superhot Hot Sauce Recipe (The Hottest Hot Sauce I Ever Made)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
90 tsp
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Calories
15 kcal
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Course
Condiments
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Cuisine
American
Superhot Hot Sauce Recipe (The Hottest Hot Sauce I Ever Made)
Description
The Superhot Hot Sauce Recipe uses a blend of superhot chili peppers with Scoville ratings over one million, such as reapers, scorpions, and 7 pots, roasted alongside garlic until lightly charred. This roasting process brings out a smoky flavor and softens the pungency of the raw chilies and garlic. The roasted ingredients are pureed with fresh basil leaves and vinegar, which contributes acidity and preserves the sauce.
The addition of salt balances the heat and enhances flavor, while straining or milling the sauce creates a smooth texture. Adjusting the vinegar or water content alters the sauce’s thickness. The resulting sauce is extremely spicy and is best used sparingly to add intense heat to dishes.
Storing the sauce in bottles allows flavors to meld and develop over time. This hot sauce works well as a fiery condiment or ingredient to add depth and spice to meals that can stand robust heat levels.
Ingredients
- 1 pound superhot chili peppers stems removed - use a mix! Anything over 1 Millions Scovilles, baby!, reapers, scorpions, 7 pots or other favorite varieties
- 4 cloves garlic
- 12 basil large leaves
- 1 cup vinegar + more as needed
- 1 teaspoon salt
Instructions
- Heat an oven to 400 degrees. Set the superhot chili peppers and garlic 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. Alternatively, do this on your grill outside.
- Add peppers to a food processor. Squeeze garlic out of their skins and into the food processor they go.
- Add basil leaves and process.
- While processing, add in vinegar until it is nicely pureed. Watch out for the fumes!
- Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it, if desired. Adjust with more vinegar or water to your desired consistency.
- Pour into bottles and enjoy. Give to your friends! The longer you let it sit, the more the flavors will meld.
Notes
- This recipe produces a very hot sauce, so handle with care and use sparingly.
- Roasting the peppers and garlic must be monitored closely to avoid burning and excessive fumes.
- Strain the sauce through a fine mesh or food mill for a smoother texture if desired.
- The sauce thickens or thins depending on vinegar and water added; adjust to preference.
- Flavor improves with resting; allow the sauce to sit to meld flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 90tsp
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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