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Carolina Reaper sauce
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4 from 9 votes

Carolina Reaper Sauce Recipe

Look no further than the Carolina Reaper sauce when searching for the hottest sauce on the planet. The South Carolina native is a hybrid that surpassed the Moruga Scorpion as the world’s hottest chili pepper.
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: BBQ Sauce
Servings: 1
Calories: 12kcal


  • A cooking space with ventilation, preferably an open window! The Reaper fumes are real, so be very careful not to come in contact with them.
  • 3 pair gloves. I recommend the plastic, school cafeteria gloves for food handling because they slide out easily and won’t splatter trying to take them off.
  • Face mask
  • Eye wear (preferably goggles)
  • Apron
  • Food processor
  • Paring knife, or a sharp cutting knife (dull knives may run the risk of splattering the pepper while cutting.
  • Sterilized bottles, or just glass bottles


  • 8 Carolina Reaper peppers
  • 1 cup vinegar of choice
  • 1/2 cup olive oil
  • Pink Himalayan salt to taste
  • 1 garlic clove, crushed
  • 1/4 onion, finely chopped


  • Cut out the top of the peppers. Leave the seeds. Spray the peppers lightly with spray butter. Poke holes on the peppers using a pin-sized needle. You can also opt to slice them or cut them in halves
  • You may use olive oil to sauté garlic and onions until they are lightly charred or transparent. Transfer them to a container and pat them dry from oil. Add salt to taste.
  • Set the oven to 300 degrees. Bake the peppers for about 15 minutes until lightly charred. Keep windows open and continue to protect yourself from fumes.
  • Add all ingredients to your food processor and process until you reach the texture (chunky, crushed) that you want. Drain out any extra liquid.
  • If you want a very chunky sauce that you can scoop out, leave the pulp. 
  • You can still keep a high level of spice if you drain the pulp and leave the juice and seeds in the mixture. Let the flavors combine.


Serving: 2tsp | Calories: 12kcal